Pastry Perfection: The new Ines Patisserie

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Ines Patisserie.

An almond croissant from Ines Patisserie. Owner pastry chef Nohrah Belaid says she dislikes almond croissants, but makes them for the customers. “A croissant should be pure, not a vehicle for batter inside and outside and all over it,” she told me. “If a croissant could talk, they would say: ‘NO!!!!! Don’t do this to me! I don’t want this inside of me!’ But I make them because people around here keep ordering them." (Photo by Jenny Kuglin / Seattle Refined)