The Toast of Powderhorn

I jumped for joy to read in Ann Bauer’s conversation piece with Karl and Annamarie Rigelman (“Sweet and Savory,” August) about the croissants made at May Day Café. Without any hesitation May Day offers the best croissant in town, period. I am a true fan of the May Day, and give all the credit to Andy and the others for offering wonderful baked goods day in and day out. And the best part is eating my croissant in Powderhorn, away from the needless hype others might find attractive. Bake on, May Day; let your croissant be my guide.