In her Ask the Critic column last week, Carey brought the truth hammer down on Dominique Ansel's viral cronut: it's good, really good, but not what you should be waiting on line for at this bakery. For that you should look to the bakery's kouign amann, pictured above, a croissant raised to the buttery power with a caramelized sugar crust—and you can get it any time of day, no wait required.
But Dominique Ansel isn't the only bakery in town turning out great pastries. Let's not forget about Dorie Greenspan's Beurre & Sel, or the croissants at Ceci Cela. Maybe the fruit tarts at Bien Cuit are more your speed, or the killer babka at newcomer Breads Bakery. These are fat times for baked sweets in New York.
We're not advocating you wait an hour before getting your butter-sugar delivery vehicle of choice, but we want to know: would you? And for what? Have some top pastries you want to nominate anyway? Go for it. And any tales from the cronut line are more than welcome.