The New York Observer killed a review by Joshua David Stein of the new La Boulange pastries at Starbucks, but he posted it on his blog. He is not a big fan. Quote: "In their national rollout, the croissants ($2.25) are still buttery, but flaky they aren't." On Starbuck's insistence to heat them up: "[I]t just ruins things. It turned the croissant into a buttery dog toy." [JDS]
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