When I left Australia for the US in the early ’90s, one of the things I missed the most about Melbourne was, surprisingly, its croissants. Croissants in America tended to be floppy, pale things ...

The bake to buy: Cinnamon bun. It’s got “Cinnabon vibes”, according to Wilton, but uses laminated croissant dough. From Raya’s Raymond Tan, this new “Scandinasian” bakery located in ...