There are way more varieties of French pastries I have to share, but before the fancy stuff, the four basic types. Clockwise from top-left. PAIN AN CHOCOLAT: rolled pastry dough with two sticks of dark chocolate in the center. My favorite. PAIN AU RAISINS: a less crispy, slightly heavier pastry with raisins. Sweeter than the other three. CHAUSSON AUX POMMES: your typical apple turnover times a million in scale of delicious-ness. Airy and light, despite apple filling. CROISSANT: the veritable bastion. Crispy on the outside, soft on the inside. Photos from Bread & Roses, but more on them later.
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