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I WAS a big Patisserie Claude fan until, last fall, he began to lose interest. The butter was too warm in the layering/laminating so the croissants often were a smooth dough, instead of a flaky pastry. Then he left and Pablo took over and the problem increased. Last week I went by and Claude was there, but just on a visit, and I'll be damned if the croissants and pain au chocolat weren't even more substantially changed. Not a hint of ferment in the dough. I am afraid that the time of Claude's reign is over.
Does anyone know of a good, honest, perhaps boulanger-, as opposed to pattisier, style croissant in Manhattan?