Flaky on the outside and buttery on the inside, Sweetish Hill plain croissants taste about as close to the way the French intended as they get in Austin. They're not chewy, they're not greasy; they're rich and flavorful, perfect for dunking in hot coffee. "A good croissant has a lot to do with the kind of butter you use, the temperature of the dough, and the technique," says Sweetish Hill owner Jim Murphy. He should know. He has been making croissants at Sweetish Hill for over 12 years. You've got to get there early, though, because they only make a limited amount each day. And don't save them for later; like any good croissant, these are meant to be eaten toute de suite.
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