Sometimes I like to dream that I live in Paris and eat fresh croissants and baguettes every day. Luckily, there are plenty of wonderful bakeries in Boston. I recently tried a croissant at Iggy’s in Cambridge, and it was just what a croissant should be — golden brown and crispy on the outside, and flaky, airy, and buttery on the inside. While I love to bake, I don’t know that I could ever attempt my own croissants. The process is supposedly very intense and takes almost two days — the dough requires resting, deflating, rolling out, buttering, and folding. And anything that is too dependent on humidity and temperature (of ingredients and environment) makes me wary. So I’ll stick with Iggy’s, even if a dollar only gets me the small croissant and not the full size or chocolate-filled.
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