If you've ever said to yourself "Wow, that [insert great dessert here] probably took a year off my life, but damn, it was definitely worth it!" then you should keep reading.
The croissant from M. Wells Dinette ($3.27) is a miracle of modern baking. They appear to have figured out how to pack more butter inside their laminated dough than should be physically possible. And yet the top remains crispy and the bottom avoids becoming soggy. Given how shiny and well browned the outside is, I assume it's brushed multiple times with an egg wash during the baking process.
All these characteristics, along with a slight natural sweetness, result in a immensely satisfying Viennoiserie.