EditorialA Rhaetian Railway passenger enjoys the fisherman’s breakfast of smoked trout, Prosecco, coffee and croissants, in a Gourmino dining car traversing the countryside in Switzerland, April 1, 2023. (Clara Tuma/The New York Times)
EditorialBaker Amadou Ly, who specializes in lamination, the exacting process that transforms butter, flour and yeast into a supple, silky dough, in Alf Bakery in New York on March 13, 2023. (Julia Gartland/The New York Times)
EditorialThe Pasta Water candle from the fragrance company D.S. & Durga and the restaurant Jupiter in New York, Feb. 10, 2023. (Erica Gannett/The New York Times)
EditorialA line for ?Merrily We Roll Along? cancellation tickets that began before dawn outside the New York Theatre Workshop in Manhattan, Jan. 11, 2023. (Yuvraj Khanna/The New York Times)
EditorialCroissants, baguettes and bread prepared daily prepared in a bakery in the Normandy city of Morigny, France, on Oct. 15, 2019. (Kasia Strek/The New York Times)
EditorialEXCLUSIVE: Mollie King was in Paris for the Balmainx My Theresa party. Early this morning she left, alone, from her hotel with french croissants. Paris,November 08 th 2018