Crust & Crumb

Crust & Crumb comes to my office in northwest Austin once a week. I typically stroll right past their display of carb-​y goodness set up in our company kitchen every Wednesday, but today something happened. A jalapeño cheddar scone caught my eye and called to me as I was about to nuke a bag of plain instant oatmeal. «See ya later, fiber slop! I’ve got a hot date with a triangular slice of baked heaven.»
Holy moly was this thing good!
Pastries don’t normally do much for me (I’m a tacos for every meal kind of guy) so I’m no pro on baked goods, but what was this? This breakfast treat was so different that the dusty bread bricks I was used to choking down when being passed a scone. I quickly retreated to my desk and devoured the surprisingly soft, crumbly, cheesy delight in a shameful amount of time. My eyes went wide as my the pleasure centers of my brain screamed for more; I dashed to the kitchen for seconds.
I was looking for trouble and trouble’s name was «kouign-​amann.» I guess it’s sorta like a butter-​filled croissant squished made into a semi-​hollow muffin — letting the outside transform into a semi-​crystalized flaky magic sugar shell and the inside a soft and sweet doughy treat — but there was no time to examine it or consider whatever alchemy went into transforming flour into this bun of breakfast gold. Down the hatch, and I was craving more.
Kudos to Crust & Crumb for their outstanding pastries. (And sorry to my dentist for my newfound sweet tooth.) I can’t wait for next Wednesday; I shall walk by your tower of treats no more.

This is an amazing bakery. I just ate the best croissant I’ve had in years. The customer service was great and the food is super fresh.