Last time I mentioned that I baked some of the fresh croissants from Milk Pail Market, I had 5 or 6 people tell me that I should have also tried their chocolate croissants. I just tried them and to those who steered me in the right direction: Thank you. Here’s a photo of the two I just made. The others are still in my freezer. I let these two sit on my counter rising for at least 12 hours. I basically just put them on a baking sheet and forgot about them until the next day at breakfast. I baked them at 365 for 11 minutes. I have never seen croissants as big as these. I just love the Milk Pail Market and their amazing selection of cheeses, produce and all kinds of other hard-to-find items. They have 45 different cheeses listed on their website. And I’m always intrigued by all the locally made, organic items that they stock. The owner, Steve Rasmussen, is well connected with bay area artisan cheese makers, gourmet cooks and local bakers. It shows when you’re in his charming little store. Milk Pail offers the best of everything I need to make a fabulous meal. And they’ve been a part of our community since the 70s. I love Mountain View.