BEST CROISSANT (2005)
305-538-2406 Although he wouldn't reveal the exact recipe, the key to a good croissant, says La Provence owner David Thau, is the way the baker works with the dough, which should always be cold. Also, all the ingredients have to be fresh and the butter real. The result is a croissant that isn't too huge (bigger croissants tend to be airier and mushier) and boasts the perfect ratio of flaky crispness on the outside and warm, buttery softness on the inside. Right off Lincoln Road on Collins Avenue, pop in for one and a café au lait before heading to the Lincoln Road farmers' and antiques markets, which cover about ten blocks. Walk it twice -- only French women don't get fat.
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