The Langham’s peanut-butter-and-jam-filled croissant reimagines an American classic.
Croissant, anyone? Throughout the city, pastry chefs are delivering intriguing new takes on the flaky French staple. Chris Teixeira goes autumnal with his pumpkin butter-stuffed sourdough version, which is slowly fermented, then laminated with sage butter at West Town Bakery & Diner (1916 W. Chicago Ave., 773-904-1414). At The Langham (330 N. Wabash Ave., Second Fl., 312-923-9988), Scott Green pays homage to that American classic, the PB&J, with a Skippy-and-Smucker’s jam-filled croissant, and also crafts a savory herb and cheese variety featuring chive compound butter and a cream cheese pecorino filling. And Lincoln Park gem Floriole (1220 W. Webster Ave., 773-883-1313) is always full of sweet surprises, with white miso-laminated croissants complete with favors like caramel apple, bubblegum plum, and Manchego and poached quince.