EditorialThe xuxo helado, a churro-croissant cone sporting a generous topknot of soft-serve, at Mercado Little Spain in New York, May 5, 2023. (Tony Cenicola/The New York Times)
EditorialThe xuxo helado, a churro-croissant cone sporting a generous topknot of soft-serve, at Mercado Little Spain in New York, May 5, 2023. (Tony Cenicola/The New York Times)
EditorialA line for ?Merrily We Roll Along? cancellation tickets that began before dawn outside the New York Theatre Workshop in Manhattan, Jan. 11, 2023. (Yuvraj Khanna/The New York Times)
EditorialA Mi-Sant Special with a croissant and bubble tea at Mi-Sant Banh Mi Co. in Brooklyn Park, Minn., on April 12, 2022. (Jenn Ackerman/The New York Times)
EditorialA strawberry mascarpone croissant at Bachour, whose French-style pastries often feature tropical fruits that evoke chef Antonio Bachour’s native Puerto Rico, in Miami, Dec. 29, 2021. (James Jackman/The New York Times)
EditorialA strawberry mascarpone croissant at Bachour, whose French-style pastries often feature tropical fruits that evoke chef Antonio Bachour’s native Puerto Rico, in Miami, Dec. 29, 2021. (James Jackman/The New York Times)
EditorialA gruyere and a ham-shaped candle by Cereria Introna, sold by East Fork; a croissant-shaped lamp made by Pampshade and sold by Catbird; and a red wine spill, sold by Mociun in New York, Oct. 29, 2021. (David Brandon Geeting/The New York Times)