Inside a brick warehouse in the Fitzroy section of the city, Kate Reid and her brother Cameron hand-laminate, shape, proof and bake as many croissants, kouign-ammans and “cruffins” as their obsessive devotion to the craft will allow — including the “classic beurre, with its holy balance of buttery heft and feathery flake” described by The New York Times as maybe “the finest you will find anywhere in the world…”