Hello, I am curious to know, for those that have had the pleasure of eating french pastries in Paris= how do the pastries at the France pavilion compare?I am particularly interested in the Croissant and Chocolate Croissants. To me a good pastry is soft on the inside and flaky on the outside... Any thoughts are appreciated! Edit: Update from post trip - I tried a plain croissant - it wasn't half bad! The outside was flaky and it was soft on the inside. It was missing some moistness (i.e. butter) compared to the ones I enjoyed most in paris. It was worth the try! I would be curious to try the chocolate one next time.