The morning after a 24-26 hour cross-Pacific journey is always a bit dicey. You either wake up unreasonably early or are too groggy to make much sense. To regain equilibrium, a nice box of goodies from Payard Patisserie et Bistro ALWAYS seems to help immensely. We stayed at my sisterâ€™s apartment which was a stoneâ€™s throw from Payard, and knowing we have our â€œfavorite foodsâ€ that we must indulge in every time we visit Manhattan, she had a great big box/bag of Payard pastry on the table waiting for us to wake upâ€¦ Several mini craquelin (brioche with orange rind and almonds) shared space with a cream filled doughnut like confection, several croissants, pain au chocolat (for The Kid), cookies and brioche. The pastries were so tasty on their that own you didnâ€™t really need to add butter and/or jam. Great flavor from good sweet butter combined with just baked freshness meant serious enjoyment at the breakfast tableâ€¦
The croissants in particular were the epitome of flakey-ness. Biting into one inevitably resulted in a mess with several flakes falling to the plate and table. Not bad at all by New York standards. I have had flakier croissant in Paris, but that is like quibbling over decimal points on the Croissant Quality Scaleâ€¦ If I lived around the corner from Payard all year round I would probably gain 20 pounds from my breakfasts alone! Heat and humidity must be the mortal enemies of a good croissant since I have never had a really good croissant in the Philippinesâ€¦ or perhaps itâ€™s the butter and flour here that are the culprits. The mini craquelin were as delicious as I remembered them from our trip to New York two years ago. I could easily eat three of these in one seating. And with some great butter and jam these were truly over the top!