La Farine makes the best croissants this side of the Atlantic! This bakery may be famous for it's morning buns (pastry rolled in brown sugar and cinnamon), but when I make the drive to Berkeley, it's for the croissant - flakey and buttery, this simple pastry is crispy on the outside, full of pure butter flavor, without being greasy or soggy. Other decadent patries include the chocolatine, frangipane, and brioche.
My next favorite item is the fresh fuit tart. Start with a buttery, flakey crust, add a creamy, smooth vanilla bean custard that's not too heavy, and top it off with the season's best fruit. Beautifully arranged, these tarts and tartlettes as are much of a joy to look at as they are to eat!
If you're a fan of almond paste, I have to mention the frangipane tart - usually made with baked plums or nectarines, it's a tart that combines custard and almost paste. Yum!
La Farine also makes an astonishing array of breads, cookies, and cakes. Located at 1820 Solano Ave.
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