The pastry and bread spread at Superba Food & Bread for last week’s media preview was monumental. Over 20 sweet and savory offerings filled platters, including olive chevre muffins, buttermilk drop biscuits, smelt sourdough bread, and thin Roman-style pizzas. The situation had the feel of a honeypot. All these baked goods were too good to be true. In a way, they were, thanks to the team’s considerable talents. Pastry chef Lincoln Carson previously presided over the Mina Group’s sweet efforts.

Of course I had to pitch in and make sure the baked goods met with minimal waste. The Testa Croissant collaboration between Carson and executive chef Jason Travi floored me.

Travi produces porchetta di testa in-house using the pig’s head meat. He marinates with garlic, fennel seed, and salt. Travi rolls, ties, and slow cooks the testa for 16 hours before slicing.

Carson’s croissant is state of the art. He burnishes flaky, buttery dough on top, sprinkles with sesame seeds, and features Travi’s thin-sliced porcine secret weapon inside. The testa croissant comes with shallot jam, pickled seasonal vegetables, and costs $7 at Superba Food & Bread. Grab your skateboard and go.