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.
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