I have a general whinge-fest when it comes to the shittery of proper croissants in San Francisco (see here). Generally, you’re stuck getting the incredibly sub-par croissants from La Boulange. But, thankfully, I’ve come across the secret to making them much better:
1. Buy the croissant and bring it home.
2. Put it in a toaster oven for a bit.
3. Spread a thin layer of butter across the top.
This works because:
a) La Boulange croissants are typically stale.
b) They use too little butter in making them.
There is little that I can do to alleviate the $2.50 price for them though short of making them at home and/or moving somewhere where you can get tremendous croissants for $1 like say, The Congo.