"Panaderia Rosetta's croissant de maiz — laminated with masa harina worked into the dough, crisp and flaky, unmistakably Mexican — sells out by 10am every day. The technique is refined: the masa adds a corn sweetness that regular croissant dough doesn't have, and the lamination is impeccable. This is the most interesting croissant in Mexico City."
— Expert, 90/100 credibilityExpert Reviews
"Panaderia Rosetta's croissant de maiz — laminated with masa harina worked into the dough, crisp and flaky, unmistakably Mexican — sells out by 10am every day. The technique is refined: the masa adds a corn sweetness that regular croissant dough doesn't have, and the lamination is impeccable. This is the most interesting croissant in Mexico City."