Yes, Wegman's. When the supermarket first opened in NJ, maybe 9 years ago, I read an article about their croissant and brioche. Pierre Herme, a famous Parisian patissier, was hired to create them for the grocery store. He insisted on using french butter, which has a higher butterfat content than american butter. I cannot tell you how excited I was, and I immediately took the 45 minute trip to Bridgewater. They were heavenly.
Yesterday, The Husband brought some back for me. I wondered if in this economic climate they are still using imported french butter. The croissant didn't taste like I remembered it, so I wrote customer service to find out. I will report back with their response. In the meanwhile, I will savor my Pierre Herme-inspired croissant from good 'ole Wegman's.
We enjoyed a pain au chocolat, croissant and cheese croissant. The BFF and I demolished the coconut cream danish before the camera came out.