A golden croissant ($3) is flecked with crushed walnuts and a dusting of powdered sugar. Fresh, with endless buttery layers (that should be more flaky) and a heart of walnut cream. Walnut cream? Yes. Think frangipane made with walnuts in place of almonds. It's luxurious, with walnuts perfuming each bite. Pain D'Avignon also offers another version, a snail-shaped creation swirled with pistachio cream ($3.75). It's paired with melty dark chocolate chunks that move it squarely to the category of dessert and not breakfast.
About the author: Originally from Honolulu, Kathy YL Chan blogs at Kathy YL Chan, where she chronicles her eats and travel adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.