Eat It: Mille-feuille's croissants

I discarded a lot of sub-par pastries in Paris last April. Parisian patisseries should really be ashamed of themselves.
While Paris's croissants are on a downslide, New York's offerings are looking up. While the specimens in the city's generic grab-and-go spots taste like defrosted, day-old Sara Lee, the croissants at Ceci-Cela and La Maison du Macaron are pretty good. Almondine and Balthazar Bakery's are a tier down, but will do in a pinch.

The very best croissants I've had in New York (or anywhere, for that matter, because Paris's were so disappointing) are at a newish bakery called Mille-feuille in Greenwich Village. They are fresh and crisp and soft and buttery. I normally don't like almond croissants because they are traditionally made with day-old pastries. But Shawn's croissant aux amandes (pictured above) at Mille-feuille was a revelation. If I hadn't had my own marvelous pain au chocolate, I would have been jealous.

They take credit cards (no minimum!), sell delicious macarons, and have soy milk. Plus, the owner is incredibly nice. Once it's nice again, I foresee many croissant breakfasts in nearby Washington Square Park.