at the shop on martyrs, the non-traditional croissants are different every day—which is not necessarily a good thing. they can be extremely flat or stand fairly tall, a bit underbaked or perfect. the inside is almost always moister than the norm, not overtly buttery, and a little sweeter than usual. they appear to have a very thin apricot glaze or, at any rate, something slightly sticky and sweet on top. when baked right, they are mysteriously delicious.