A soft pretzel with bronzed exterior and chewy texture is a delight. A perfect croissant is a work of art, with hypnotic, tissue-thin layers of laminated dough. Put these two together and voila, you’ve got the wunderkind pretzel croissant at The Preston inside the Chase Park Plaza.
These beauties are made daily by the restaurant’s pastry team. The dough is mixed, laminated, shaped, dipped in lye and sprinkled with pretzel salt before it is proofed and finally baked. The lye gives the pretzel croissant’s exterior its iconic color and a bit of tangy acidity. On the inside, the dough, which is made with French Buerremont butter, has a mild sweetness and feather-light layers.
Dip them in the housemade cheese sauce or seasonal jam they are served with, or just eat them plain. Whatever you decide, it’s the right choice.
212 N. Kingshighway Blvd., St. Louis, 314.633.3036, theprestonstl.com
This article appears in March 2024.