I was all set to get the pain au chocolat when I noticed the chocolate "brioche suisses" in the window. It looked chocolate-y, like a glazed, elogated rectangular cousin of the chocolate croissant. Both were $2.75. So I put it to the guy behind the counter. What was the difference? His words? "The brioche suisses is like the pain au chocolat but more flavorful." More flavorful? I'll take it.
The pastry lived up to the more flavorful promise. The light sweet glaze is very pleasant and it seemed to have more chocolate filling than your typically get with your standard pain au chocolat. For science, and of course for you, dear readers, I've returned several times since to, you know, check the quality and I can say that these have always been top notch and are now a favored treat around our place.