Too Many Pretzel Croissants?

Nope. I ate three.

Okay, so I had a little help….


The City Bakery
3 West 18th Street
New York City


New York City, USA


  • Help! What is a pretzel croissant??? Do I need to eat one? :)

  • Yum…looks tantalizing. Must…go…to…New…York…

  • I am so going to crack the pretzel croissant code one of these days.. malt syrup? Bread flour? Until then, I have much more “studying” to do. Hard work, you know.

  • They look really really good.

  • Well, everybody needs a little help now and again…

  • Oh man, does anyone know if these exist anywhere in DC? Or this an “Only in New York” thing?


  • I have only had them at City Bakery and David is right. They are SOOOOO good and worth it. I am bummed I am traveling for work this week or I would take the train to NY and meet up with you David!

  • whoever came up with that idea is a genius. i really wish i could have made it up there yesterday!

  • Oh yummy, they look delicious! Before you posted the pic I was having trouble visualizing what on earth a pretzel croissant would look like. I will have to try to go there on my next trip and experience this for myself.

  • Will the City Bakery FedEx pretzel croissants? Or do the go the Sprinkles Cupcakes route and say “screw you–we don’t ship?”

    It’s so not fair to us folks stuck in the Midwest! Waaahhhh!!

  • One pretzel croissant and I am stuffed for the day, especially after a shot of City Bakery’s hot chocolate. They are definitely as good as they look.

  • Eee, I totally wanted to come, except I’m in rainy but very beautiful Portland, Oregon. Pretzel croissants rule, though they’ve got some darn tasty chocolate chip cookies, too.

  • I’m just curious and wondering if you know how good a teacher you really are? It’s mostly a lot of fun reading your Blog, written as it is, with vignettes about Murses and secluded building corners for nefarious activities in Paris etc., etc. Then, however, you go on to discuss the ‘mining’ of salt and the making of butter along with the harvesting of the bean replete with the making of the final chocolate product. In fact, one of the nicer aspects of your ‘penning’ is that you don’t restrict your topics and, thus, make it even more interesting and wide-ranging reading. I’m certain, on reflection, that you must know or have been told countless times that your instruction skills are excellent and that you’re very generous in sharing your knowledge – nonetheless, a friendly reminder never hurts. Thanks, have a great trip and Oh, the comments are also usually HighSterical :)

  • As delectable as the City Bakery pretzel croissants are they are not quite up there with the German pretzel croissant (or Laugencroissant as they call them) found at most German bakeries, although of course good organic non-chain bakeries make superior versions. The crust on the City Bakery version is a bit too salty for my liking.

  • Is this really a good idea? It doesn’t sound very appealing. I like the real, ordinary French croissant almost well enough to make them at home… not so sold on the gussied up ones any more, although I used to live across the street from a place that made fabu pain au chocolat and a croissant with ham and cheese in it. I would no longer cross the street for either. Maybe it’s these damned sugary Italian ones that have wrecked me?

  • I was very nice talking to you in New York at your book signing event. I just read from cover-to-cover The Perfect Scoop on the flight home to Antibes, France.

  • Yea ok – way to rub it in that I don’t live in New York (or Paris for that matter…in reference to your sans buerre entry)!

  • ooo! 3 blocks from my house! I must go try these. Thanks for the tip.

  • Ohh.. these are yummy.. I had some at the City Bakery in Brentwood.. I was mad I had to share with my boyfriend!