Found: the best croissants in Paris
Including gluten-free options.
Words by Ute Junker
Photo supplied
A longer version of this article first appeared at delicious.com
A perfect day in Paris starts with a freshly-baked croissant – but if you double back for seconds helping later in the day, we won’t blame you at all. Here are our go-to bakeries.
Boulangerie Utopie, 11th arrondissement
Erwan Blanche and Sébastien Bruno met while working at Maison Laduree and went on to open Boulangerie Utopie. Their croissants are made using a signature sourdough starter as well as the cult Montaigu butter from the Charentes-Poitou region. The distinctively tangy taste is so popular that each day’s batch – a maximum of 200 – sells out quickly.
La Maison d’Isabelle, 5th arrondissement
You won’t miss La Maison d’Isabelle on the Boulevard Saint Germain in the Latin Quarter: just look for the huge sign above the awning proclaiming its 2018 award for Best Croissant in the Île-de-France region. Another reason to drop in: unlike many boulangeries, La Maison d’Isabelle bakes croissants all day long, so you can always pick one up fresh from the oven.
Du Pain et des Idées, 10th arrondissement
First the bad news: Du Pain et des Idees is only open during the week. Fortunately, that’s the only way Christophe Vasseur’s beautiful boulangerie – housed in an exquisite 19th century building near the Canal St Martin – will disappoint you. As well as the excellent croissants try one of the more exotic breads, such as the orange-blossom-scented Pain Mouna.
Sain Boulangerie, 10th arrondissement
Baker Anthony Courteille is all about going back to basics. At Sain Boulangerie he uses organic flour made with ancient grains, and he even makes his own yeast. His croissants are superb but while you are here, try one or two of his excellent pastries (the chausson aux pommes is the hot favourite).
Pierre Hermé, various locations
There is more to Pierre Hermé than macarons, as his brilliant Ispahan croissant proves. A fabulously more-is-more concoction, this buttery croissant is filled with raspberry-litchee cream, topped with a rose and almond glaze and drizzled with candied rose petals. Irresistable.
Sébastien Dégardin, 5th arrondissement
Before being a baker Sébastien Dégardin worked in some of the most acclaimed restaurants in France, including the celebrated three-star Troisgros. So it’s no surprise that when turned his attention to croissants, he found a way to dial up the flavour. A little bit toasty, a little but nutty, with a slight hint of coffee – these croissants are for true connoisseurs.
Copains, 2nd arrondissement
It has taken the French a while to wrap their heads around the idea of gluten intolerance; Copains is one of the bakeries leading the way. Their flaky, buttery croissants taste so good it’s hard to believe that they are made with Copains’ own combination of oat, rice and buckwheat flours.
Mamiche, 9th arrondissement
It’s old-school all the way at Mamiche in the rue Condorcet, run by two female powerhouses, Cécile Khayat and Victoria Effantin. The emphasis here is on a zero-waste production method, and the melt-in-your mouth croissants have a dedicated following.
French Bastards, 11th arrondissement
Traditionalists, look away. The cheeky bakers known as The French Bastards are known for tweaking traditional recipes, filling their ovens filled charcoal buns and pain aux raisins made with currants instead of raisins. Their signature croissant is the “Cruffin”, a beautiful meeting of a croissant and a muffin. (If that doesn’t float your boat, relax – they also do a straight version.)
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