There's no "Cronut" here on the West Coast yet, but several places are making a croissant & doughnut hybrid so I decided to try the "Crumbnut" at Crumbs Bakery. Since this bakery originated in New York, I figured they probably had the best chance of making a Cronut facsimile.
There was only one left when I went in at 2pm so I saw that as a good sign, and the Crumbnut itself looked enticing.
Kouign Amann. I found this a confusing taste combination because the saltiness did not enhance the flavor as salt does with caramel, instead it detracted from what could have been a good breakfast pastry.
La Provence's chocolate cupcakes, but for those who like less densely rich, more creamy frosting, this would be a good choice.