Time Out says
In this bakery that provides the Poble-sec neighbourhood with organic bread, the bakery itself looks as though it has come straight out of France, just like owner Yoann Simonte. So it's no surprise that one of their specialities is an almond croissant, a pastry that's very common in the bakeries in the north of France. Its secret lies in the filling, reveals baker Óscar Santiago; it has a cream similar to marzipan, but more fluid, which is achieved by mixing equal parts almond and butter. This magnificent little pastry will give you the energy (and the joy) to get through even the roughest of days.