Croissantonomics

AIRY croissants, rich chocolate-chip biscuits, wedges of succulent cake—the goods at the City Bakery, in Manhattan, look delicious. Maury Rubin, its founder, studied in France. But his best creations are distinctly American: pretzel croissants (surprisingly tasty), and recipes for making money. Mr Rubin is among those bakers who revere traditional methods but want a fat profit.

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