Blissful discoveries for National Pastry Day

Andrea Adleman

For today’s National Pastry Day, I happily shifted my focus to said species of baked good and traversed the city to examine some research specimens.

I’m still entranced by this first pastry, product of a new and most noteworthy bakery called Seylou. For days since tasting its whole-wheat croissant, I’ve been struggling for words other than show-stopping, gasp-inducing and game-changing. It forces a reevaluation of what pastries are and can be. It redefines the genre for the better.

Seylou croissant and canele
Seylou is the only D.C. bakery and one of few nationally to craft a whole-wheat croissant. It is pictured with a millet canelé that similarly eludes words. Simply remarkable. Not pictured: out-of-this-world nut tart, chocolate croissant and wheat-free brownie.
maketto cream ch croissant
This is Maketto’s sublime cream-cheese croissant, an impressive addition to the growing list of bakeries putting everything bagel flavors on other baked goods.
souk kougin amman
Souk honey pistachio kouign amman
bluebird savory tart
Bluebird Bakery potato and farmer’s cheese tart

Looking through my photo archives, I also find an almond croissant from Pitango and a chocolate basil Cronut from a summer visit to Dominique Ansel Bakery. Oh, here’s a sag paneer kolache and there’s the Buttercream Bakeshop display case. Evidently, I’m more disloyal to cupcakes than I realized. Alas, the pendulum will swing back as National Cupcake Day approaches.