BRIEF: “Croissant dough shaped into a braid then baking in a bun pan. Inside a cherry filling topped with chocolate glaze, cocoa nibs and freeze dried cherries.” SOOT’S TAKE: I love the tart, bittersweet combination of this pastry, which makes me think that could be why I like Black Forest desserts as well 🤔. What would really escalate it to “amazing” status though would be if it were fresh out of the oven crispy flaky. Maybe I’ll come when they’re just opening next time?