Went here with a group of three. I got an iced rose tea and a pistachio mascarpone croissant. The croissant is extremely large and had a great balance of pistachio and mascarpone flavor. The way the croissant is structured, the inside of it has the filling that is a mix of mascarpone and pistachio - the green on the outside is not the primary source of pistachio. The rose drink great, however, it was larger than I needed. There are around 2 tables on the inside of the bakery, so we were lucky to be there at a less-busy time so we were able to sit. Would definitely return to try some of their other specialties.

Been going to this place for so long already before it blows up on instagram. A place for "high end" pastries with a variety of asian influenced flavors. Croissants are flakey and buttery but the fillings inside are too much for me - I can never finish one. I love their coffee! A little too expensive to be a regular coffee and pastry spot tho. -7/10

Decadent and beautiful French pastries that you have to take a photo of before eating! I came here last weekend with some friends and and there was a short line outside the bakery, but the line moved fast. The bakery is small with only 2 small tables that fit 2-3 people. Pistachio croissant: layers of green pistachio in the croissant with a nice ratio of pistachio cream filling and some pistachio sprinkled on top Hazelnut cube croissant: cubed croissant was crunchier/harder than a typical croissant filled with a good amount of smooth chocolate cream. The top of the cube had this rich chocolate ganache with toasted hazelnuts. Butter croissant: crispy, flakey, buttery and airy. Perfect classic croissant Ham and cheese croissant: crispy and buttery croissant with some cheese and ham. There was very little ham and cheese.. so little that my friend thought it was a cheese croissant. Wish there was more ham and cheese, but not sure if it would ruin the texture of the croissant Probably not something you should eat all the time because of all the cals and $ .. but definitely a nice treat.

My partner and I visited Lakon's Brookline location once before but were too late for croissants. Glad we were able to get a strawberry cheesecake croissant and creme brûlée croissant in Newton this time - TASTE: 4/5 - the strawberry cheesecake was the star, w dried strawberries on top and a filling of cream plus sweet strawberry jam. The crème brûlée, filled w vanilla bean pastry cream, was alright in comparison TEXTURE: 5/5 - the crème brûlée croissant was extra crisp because of its caramelized sugar glaze. Both croissants had a nice balance of flaky and buttery softness w creamy filling. Would come back to try the cube and ring croissants too PRICE: 4/5 - $8.50 for each of these speciality croissants, so definitely a treat to splurge on SERVING SIZE: 5/5 - the croissants were larger than I expected and generous w the filling SERVICE: 4/5 - walked in at 1pm on a Sunday, and nothing was sold out yet, phew. There were only a couple folks in front of us in line, and it moved quickly ATMOSPHERE: 4/5 - a bright and small space w a couple tables and chairs inside. We sat outside where there were a few benches PARKING: 4/5 - got a street spot around the corner on Lincoln St and walked over

I went to this patisseries strictly for their very cool cubed croissant that reminds me of Agha's cubed art installation called "Intersections" at the Peabody Museum. But can you really pick up just one pastry? Absolutely not, which is why I picked up a chocolate cube croissant and a classic croissant. I also picked up a couple of cubed croissants for a dear friend and her husband to liven up their breakfast. Once home, handling the cubed croissant was fun. You could see all the layers on each side of the cube and it smelled liked a classic croissant but classic it was note. After being sliced at an angle to make two 3D triangles, I was able to enjoy the flaky inside. The outside wasn't soft but what do you expect when it's been compressed/expanded into some medieval cube torture device? Fun to eat, especially with your favorite coffee or espresso. I also devoured the flaky buttery classic croissant.

WHERE TO FIND VIRAL CROISSANTS Lakon Paris Patisserie's team of talented bakers starts their day before the sun rises to create the freshest croissants, muffins, and more, filling the air with the irresistible aroma of baking. But what truly sets Lakon apart are their one-of-a-kind croissants, like lemon meringue and strawberry cheesecake. The cube-shaped creations, bursting with layers of French butter and flaky dough, are a must-try. Lakon has their second location in Brookline, bringing more delectable pastries to the neighborhood. Join Lakon for a pastry adventure that skillfully blends classic techniques with a modern twist. Come and savor the Lakon magic! I showed up to their Brookline location at 9:00am on a Wednesday, and all their pastries were available. As with all viral foods, make sure you go earlier in the day than later so that none of the pastries are sold out! FOLLOW @zackaryeats for more foodie finds

Small shop that quickly went from overlooked underdog to the darling of the greater Boston croissant scene. There's a couple small tables inside (a relatively recent development) and about a half dozen outside. Pain au Chocolate: Quite simply the best chocolate croissant I've ever had. From summer 2022 to early spring 2023, they were a sure thing for being slightly warm to downright hot at opening, with a buttery, fluffy consistency, great flavor, and the all-important crackle that leaves croissant shrapnel on your lap. A perfect croissant with plenty of chocolate, often melty. The only possible improvement would be a darker chocolate, but that's subjective. Then the Brookline expansion was announced and the influencers took note. The lines got longer and the product took a bit of a hit: still very good, but definitely a noticeable step down from peak. Still the best chocolate croissant, and one that's better than everybody else's ALMOST every time. Just not EVERY time like in its heyday. The bicolor chocolate croissant is very similar, but with extra chocolate trim. Also great.   Almond Croissant: Sandwich method with filling in the middle. Good crunch and plenty of slivered almonds on top. Another must.   Pain Au Raisins: Always good, sometimes great, sometimes slightly dry. Good flavor in the dough with light crunch. Plain (Butter) Croissant: Simplicity with good flavor and texture. Fluffy and buttery.   Specialty Croissants: These are the shiny objects attracting the influencers and media attention. My opinion? They're good, sometimes very good, sometimes great, but a bit overrated. The dough is sometimes dry and the creations seem more dependent on bombast than quality. Again, subjective, but definitely worth a try.   Chocolate Cube Croissant: Lots of luscious chocolate outside, much firmer croissant dough (you'll need a knife to cut it), and chocolate cream oozing out the inside. Don't eat this in your car unless you have a spare pair of pants handy. Ring Croissants: Chocolate, Caramel, Strawberry, all nicely conceived and executed. Firmer, drier dough mitigated by rich flavors on the toppings and creaminess in the fillings. Chocolate Chip Cookie Dough Croissant: Fabulous mash-up that's basically a chocolate croissant covered with a chocolate chip cookie, with dough that's much softer and much richer. The chocolate melts and leaks (not that it's a bad thing) and the flavor in the two doughs is outstanding. Chocolate Eclair: Kinda bland. Kinda off. Didn't do it for me. Brioche Bun: A cinnamon bun often still warm, with melty white icing. Soft, yielding dough and cinnamon flavor. This is one of those items that's best eaten and finished right away; other items store better. Chocolate Chip Cookie: One of the best. Thick, hockey-puck-shaped vessel with good butteriness and good flavor to the dough. Ample chocolate in both chips and ripples. Bendable and delicious, same day or even next. Tarts: Not really their thing. If tarts are your thing, I'd suggest Praliné in Belmont or Cambridge. But Lakon's lemon tart was very good, with the right textures in all aspects and an eggy flavor enriching the lemon.