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Northshore October 2025
Everyone loves a croissant. “They’re lovely, buttery, flaky, tender, delicious things,” says media personality and cookbook personality Julia Child on a Season 3 episode of The French Chef, the public television program that was filmed between 1963 and 1973 for WGBH in Boston. Child rips into a crescent-shaped pastry, holding it in her stern, California-strong hand. The French, she says, eat them for petit-déjeuner, or a midmorning meal.  Chocolate croissant at Honeycomb I spent 29 minutes watching Child pound dough into submission (the process for producing a croissant involves making a yeasted dough—flour, sugar, water,
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