I am very, very passionnate about croissants; I think it’s about as close to perfection as a single baked good can get.
I love the contrast of textures between the crunchy tips, the thinly crisp outer shell, and the moist, tender insides. I love how the combined flavors of butter and flour are fundamentally enhanced by a properly conducted fermentation. I love a warm croissant fresh out of the oven, but I love one that’s been sitting for an hour or two even more. And in truth, I like a day-old, chewy croissant as well. (Unless I decide to turn it into an almond croissant.)
I find that the croissant is an excellent product to judge a baker by, as there is truly nowhere to hide: a croissant reveals the quality of your ingredients and your skill level in the most transparent manner. It is such a simple preparation in theory, yet one that is radically shaped by the hand that makes it.
I recently contributed an article about the best croissants in Paris to the spring 2016 issue of Bake from Scratch, an American magazine devoted to (you guessed it) baking. This particular issue is all about France, and my piece involved research and interviews, a lot of cycling around the city, and a lot of tasting.
I boiled it all down to (my personal selection of) the best croissants in Paris, which I’m delighted to share with you today. As you’ll see in the pictures below, each of these croissants has a distinctive personality, but all can be trusted to deliver the most delicious whoosh of flaky butteriness in an irresistibly golden, brittle package.
If you’re ever in Paris, here’s where I recommend you get your croissant fix: