Bar Ferd'nand's Yeasted Croissants

Revel in the warm glow of these perfect, buttery pastries.
Allison Austin Scheff  |   April 2012   |  FROM THE PRINT EDITION

I am a bit of a purist about croissants. I want to revel in the warm glow of the sweet butter softly nestled in each tender layer. I want to brush burnished crumbs from my lap. I want to pull the end and have the croissant roll and twist in my fingers. But until I tasted the yeasted croissants at Bar Ferd’nand, I didn’t know that I also want my croissant to smell of warm yeast, to taste faintly of fermentation. I’ll return to sit at a high stool in the airy, warehouse-like Melrose Market, sip an expert espresso and savor the moment. Baker Sarah Ellsworth makes her outstanding pastries Tuesday through Saturday mornings; they come hot out of the oven at 9 a.m. Don’t miss them.

Capitol Hill, 1531 Melrose Ave.; 206.623.5882; ferdinandthebar.com

Categories: