Ode to a chocolate croissant

Sometimes you justneed a chocolate croissant from Pavel's. When the world feels so ephemeral—I’mthinking of the fire of Notre Dame in Paris, not to make light of thesituation—you need to devour a croissant in its lovely entirety. Or whensomeone lets you down or acts without integrity you have none other but to turnto Pavel's for a buttery, dark chocolaty croissant. 

It was Tuesday and I was hungry for lunch. I was in PG running errands and popped into Pavel's to get a sandwich. Side note, have you ever had their sandwiches? They are amazing. But they were out of sandwiches so I thought, this is God’s way of telling me I should have a chocolate croissant for lunch. To remind me of the beauty of each moment and reinstill my faith in humanity.

I got the chocolate croissant and suddenly there was a skip in my step. I didn’t eat it, of course, the consumption of a Pavel’s chocolate croissant is ritualistic in my book and must be done seated and without distraction. So I carried it, as if I were carrying a treasure, as I ran around PG taking care of my to do list. I smiled when I delicately deposited it on the backseat of the car to drive back to work, knowing the time was getting closer to enjoy my treat. And as I drove down Lighthouse, the fragrance of the chocolate croissant, a sweet, buttery smell permeated the warm car. I sang along with the radio in glee.

I got to work and parked. With great care I took the white paper bag that housed the chocolate croissant from the backseat and carried it as if it were on a platter. The bag was now grease-stained and wonderful. I usually walk with purpose but this time I was on a mission and I pounded the pavement to my office. Every step was bringing me closer to my indulgence. Once in my office I closed the door and smelled the chocolate croissant. It smelled so sweet. Its weight bent it in my fingers as I photographed it for you, my faithful readers. I set it on my desk and sat down in front of it. As always, I ripped the small nub off of one end and peered inside. This one was particularly chocolatey. Because of the imperfect nature of artisan baking sometimes some croissants have more chocolate than others. The ganache was beautiful and dark next to the white and fluffy internal dough of the croissant. The outside is brown and crunchy. I took the first bite and time stopped. My mouth watered and I closed my eyes to be present with my not-so-petit croissant.

I sat back in my chair and chewed slowly before contemplating the croissant and the beauty of life and slowly eating the whole thing.