Pastry Perfection: The new Ines Patisserie


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)