Miel Patisserie

It takes 48 hours, start to finish, to produce this impossibly buttery, impossibly flaky pain au chocolat with a center tunnel of French bittersweet chocolate. It's among the top-selling items at Robert Bennett's two delectable pastry shops, so plan to arrive early, or you may have to settle for Miel?s plain and almond croissants, fashioned from the same dough, with the same care.