Laminated croissant dough reaches its highest expression with the twice-baked almond croissant, a luxury upgrade from the already-stellar traditional version at this three-outlet bakery. The crescents are sliced lengthwise here and spread with a rich filling that incorporates, among other things, almond meal, powdered sugar, and rum, then soaked in simple syrup and re-baked. Owner William Leaman has branched out into fine chocolates and other treats since opening in West Seattle in 2006. His desserts are all notable, but this croissant, over-the-top without toppling into excess, is a reminder that Leaman was once on the winning team at the World Cup of Baking.