Sarrià - Sant Gervasi
Time Out says
Posted: Wed Dec 19 2012
Joan Baixas imported his croissant recipe from his place in Paris, but first he had to adapt them to Catalan tastes. They are well-balanced: exactly the right size, with just the right amount of butter and the right shape. Though he also includes a batch made with lard for traditionalists, Baixas champions the butter croissant, because it is authentic.
Pastisseria Baixas Muntaner, 331