As I have mentioned before, I consider almond croissants one of the signal achievements of Western civilization. When I came across my latest favorite version, at the very Parisian Thierry chocolaterie/patisserie/café in Vancouver, it struck me how many delicious incarnations there are of such a simple pastry. Thierry Bussot’s entry into my personal almond croissant pantheon sports a drizzle of simple syrup and kirsch on the inside, then both a filling and topping of frangipane and marzipan. A light blanket of slivered almonds and powdered sugar completes this crunchy-soft, multi-layered joy. Bussot, a veteran of two different three-star Michelin restaurants, is happy to share his secrets. A: The croissants cannot be fresh from the oven when filled, or they will not keep their structure. B: He turns the dough only four times, on a cold marble countertop.