What better way to test the limits of a French bakery than see how they do with the most quintessential of French baked goods, the croissant. Not just a croissant, but a chocolate one. As per usual with Les Gourmands Bakery, pricing is running about a $1 or more than most other places you find one of these freshly made. Though I will say, it was a bit larger than average, so a moderate trade off. Also, as you can see from the pic on the cover of the post, the chocolate is more a hint of it in the middle of the croissant as opposed to getting it all the way through. Compared to others I've had in town, it wasn't as flaky as you might expect nor as buttery. It was a tad more firm and airy as you can note from the web of white bread lines you can see in the other pic. While I can't say I was the biggest fan of their version, I would say this one would hold up well as the bread for a sandwich due to it's texture and non-flakiness. Means it wouldn't cause much of a mess as say some others you eat. I'm guessing the difference in texture, puffed up size and amount of flake is due to their own unique process, whatever it may be. Ultimately I may not be the best judge as I am only moderately a croissant fan. Seems they feel like a lot of airy bread that isn't all that filling or satisfying for me without additional accoutrements like butter, jam, cheese, whatever. I will let you ruminate on it yourselves while you check out this past weeks food news and a sudden on rush of closings around town. (Looked real pretty though!)

• Doc's Lab and Doc Ricketts is closing in North Beach. But says they are "looking" at other options. 
• Hog & Rocks is closing in The Mission and already being re-concepted as something else by another chef. That didn't take long. 
• Matrix in the Marina has closed even after re-branding. Guess it didn't work out. 
• Roll-Up Creamery has called it quits after about two years. Hard to compete with all the other ice cream shops in SF. 
• Rove Kitchen, a local fave on Russian Hill has called it quits with this little post on their Instagram page. Evidently they were an "essential burger" in case you missed out. 
• Easy Breezy Frozen Yogurt in the Castro is done, or at least done with that location. Possibly they may end up elsewhere. 
• Charlie Palmer and his company have sold off Burritt Room + Tavern and Mystic Hotel. Probably just a matter of time before it closes to rebrand into something else. 
• Gitane is also throwing in the dish towel after all this time. You will have to find another romantic restaurant spot in town now. 

But fear not, it isn't all doom and gloom in the local restaurant business. Here are some good things!

• Seems the Castro's Sausage Factory isn't going to have to close after all. But they will "clean it up" a bit. 
• Cafe Reveille is also now up and running in Lower Haight. Now you can grab a caffe on the way when you take your dog to Duboce Park. 
• And La Cocina has some competition from a new food kitchen incubator in Bayview. See--people still want to break into the biz. 
• That new shipping container restaurant spot on Treasure Island is now up and running. Here's a look. The weather is nice, might be worth a trip to check out. 
• Fieldwork Brewing is also expanding their budding East Bay micro brew empire. 
• Speaking of which, seems Girl Scout cookies and craft beer are a thing. Of course, they are. 
• And in more beer, it's Beer Week! Here are some events you can check out. Plus some more over in the East Bay.
• Okay, it isn't local, but this restaurant has been in continuous business for 293(!) years people!
• An interesting commentary on being liked/or not when you are a female chef in the #metoo movement in the restaurant business.