Best Croissants in Paris


Earlier this week, Le Figaro posted the results of their search for the ‘best croissant’ in Paris. I had hoped to post the top ten listed for Paris Logue readers – but some very strange things have happened in the interim. My Word program has been obliterated. And alll my Word files. Is there a cause and effect here? I don’t know, but suffice it to say that the search for the perfect croissant is not taken lightly in the City of Lite.
Notice the subliminal message here that if your croissant is particularly light and flaky that it will also be ‘lite’. Not a chance. But here are some interesting comments from the croissant specialists according to Le Figaro’s article.
If the croissants in a bakery look too uniform, you probably will not find the ‘best croissants’ that Paris has to offer. The croissants should shapely, and particularly well rounded in the middle. When you pull a croissant apart it shouldn’t be ‘rubbery’ in the middle yet it shouldn’t be too flaky either. Some of the top winners of the croissant ‘best’ included Angelina’s, La Duree, and Le Notre – none of these names come as a surprise – they are the ‘Chanels’ of the baking world.
In the old days, croissants used to be cooked with a little goose grease but apparently in Parisian bakeries that is not as important as using high quality butter and flour – a croissant can only be as good as its ingredients.
My favorite croissant bakery used to be in the little town of Thiberville in Normany but the bakery burned down last New Year’s Eve, so I’ve resigned myself to eating croissants in Paris – when we’re there.
Today, I’m in the JFK airport – so it’s doughnuts.
Bon appetit!

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