So AV surprised me on Saturday morning by leading me to the Little Chef, a tiny storefront off one of Princeton's main streets. We wandered in the door to find the shop empty and a pastry case staring back at us. In its somewhat eerie setup yet scrumptious-looking pastries, the whole experience reminded me somewhat of Dousoeur Patisserie. But we soon found what we were looking for: a side cabinet contained the croissants for which we searched. And as we were opening the cabinet, the proprieter wandered out from the back to advise us on what filling each croissant contained. Needless to say, we went straight for the chocolate.
We paid for the croissant and dashed across the street with our paper bag of bounty. There, sitting on a set of concrete steps, AV unveiled it and we dug in.
Sort of looks like a conch shell
Again, I'll be the first to say that I'm no croissant expert, but even to my untrained eyes and palate, this was a damn good croissant. I pulled the pastry apart to reveal the flaky layers inside, which barely gripped the crisp crust and surrounded a slathering of dark chocolate.