Eat This: Fruit Crossaint at Common Bond
Fruit Croissant at Common Bond.
Photo by Joanna O'Leary
The fruit croissant at Common Bond may initially confuse one not well-versed in the complex world of French breakfast breads (e.g., this author) because it's shaped like a diamond, not the traditional sickle shape seen in most standard croissants.
Step outside your comfort zone and embrace a croissant lacking in curves because this pastry is fabulous. Seasonal fruit (more on that later) is stacked atop a layer of delicate, soft dough browned by butter that crackles and dissolves into your mouth with every delicious bite. A crumb topping on the seasonal fruit (I'll get to it!) adds textural contrast; those crumbs can't be made of anything but more salted butter and white sugar. The entire luscious quadrilateral is then further sweetened with a dusting of powdered sugar.
For the sake of comparison: Ever eaten a toaster strudel and thought, "Hey, this doesn't totally suck." After consuming Common Bond's fruit croissant, the upscale corollary, you will realize mass-market pastry stuffed with jellied fruit is an abomination.
Finally, the use of "seasonal fruit" in Common Bond's croissant means that on any give day it might be packed with strawberries, raspberries, blueberries or some combination thereof. In other words, your "favorite" version might not always be available. If you demand such foolish consistency, my hobgoblin friend, go to Starbucks.
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