Comments on: A Croissant Tour of Paris

By: Fluffy, Flaky, and Delicious « A Summer Abroad

Fluffy, Flaky, and Delicious « A Summer Abroad — Mon, 19 Mar 2012 04:18:31 +0000

[...] the croissants! I am on a mission to find the best croissants in the city. I have found a site, A Life Worth Eating that breaks down different places and croissant types found in [...]

By: Adam

Adam — Fri, 30 Dec 2011 07:17:20 +0000

Sorry to hear that — sure hope the quality hasn’t gone down.

By: Tan

Tan — Wed, 28 Dec 2011 12:51:12 +0000

I agree with some comments regarding Federic Comyn, my visit today was dissappointing, their croissants were bland and fairly dry, not bad at all just not what i was expecting.

By: Adam

Adam — Tue, 05 Jul 2011 16:27:48 +0000

Hi Carol — Thanks! Glad you liked the croissant tour .

By: carol gillott

carol gillott — Sun, 26 Jun 2011 19:24:11 +0000

This is my new bible next visit..
Love your visual descriptions of the golding banding…miam!
Wish I had found you sooner but never too late..
merci carolg

By: Where can I get the best croissants in Paris? - Quora

Where can I get the best croissants in Paris? - Quora — Mon, 20 Sep 2010 07:06:03 +0000

[...] 14eLe Quartier du Pain, 74 rue Saint-Charles, 15eAu Levain du Marais, 28, Blvd Beaumarchais, 11ehttp://www.alifewortheating.com/…Insert a dynamic date hereCannot add comment at this time. Johann Romefort, been living [...]

By: corinne

corinne — Thu, 22 Apr 2010 05:45:04 +0000

agree….the plain croissants at laduree are amazing! also, there is a bakery on avenue kleber that makes the best almond croissants.

By: Mike

Mike — Mon, 08 Feb 2010 21:14:44 +0000

About 35 years ago my friends mother who was a native of Paris did her personal study of Les Croissants of Paris and her number one was : Laduree then only on rue Royal. I will admit that i haven’t tasted any of the croissants on you list but the ones at Laduree are marvelous. Your descriptions of what are the best qualities of a great croissant fit to a T those at Laduree.
Also their pain chocolate/pistache is sublime!
I presume that you have tasted Laduree’s and didn’t consider them worthy of your best list.

By: Kim at Rustic Garden Bistro

Kim at Rustic Garden Bistro — Wed, 13 Jan 2010 17:27:10 +0000

We’re gonna have to print this out and take the croissant tour the next time we’re in town. Thanks! [K]

By: Michael

Michael — Thu, 07 Jan 2010 20:03:27 +0000

That’s nice…

I tried to help your blog and your readers telling you that the bakery Renard adress was wrong and my comment was erased…

Too bad…

By: Dooky

Dooky — Sat, 02 Jan 2010 19:47:16 +0000

Hello,

The Address for Thierry Renard is Wrong !

The good one :

113 bis boulevard de l’hopital 75013 Paris.

By: Catherine

Catherine — Mon, 07 Dec 2009 19:23:25 +0000

To my husband’s dismay (many complaints of blisters and being too hot), I did the same thing while in Paris last summer, but with baguettes. After walking and tunneling the city, I found that there were many good ones that were unique to each boulanger!

By: Joan Pan

Joan Pan — Sun, 29 Nov 2009 13:40:01 +0000

Sadly, I had a terrible croissant at Frédéric Comyn… could have been one of the worst I’ve had in Paris. Perhaps it was just a bad day? One of my favorite boulangerie’s is actually in the 10th on Rue du Faubourg St-Denis. It’s owned and operated by an Arab couple – no real name except “Boulangerie” on it. Best pain au chocolat I’ve had in Paris thus far. The croissants are great too.

By: adam

adam — Tue, 24 Nov 2009 08:16:42 +0000

Thanks, Sheena — I will be sure to give it a try.

By: Sheena S.

Sheena S. — Tue, 24 Nov 2009 08:15:02 +0000

You must check out Boulangerie Bechu in the 16eme. If their croissants are anything like the pain au chocolat orange, you are in for a treat.

By: Frenchified Teena

Frenchified Teena — Sun, 22 Nov 2009 23:48:21 +0000

Oh this all sounds divine! I’ll be in Paris for June & July 2010 and will check out each of these places …. and I can’t wait

Teena
http://a-night-in-paris.com

http://twitter.com/anight_in_paris

By: chubbychinesegirl

chubbychinesegirl — Wed, 11 Nov 2009 03:10:33 +0000

ok, I’m totally gonna log off now cuz your making me miss Paris so so much, not to mention super hungry! and I just had dinner

By: adam

adam — Tue, 03 Nov 2009 15:28:53 +0000

Thanks. What do you mean how can you get it?

By: eating in paris

eating in paris — Mon, 02 Nov 2009 11:03:19 +0000

The article about Frédéric Comyn was really nice how I can get it here.

By: adam

adam — Sun, 25 Oct 2009 11:27:26 +0000

Hi Dani — Thanks for the comment. I’ve heard that things have changed quite a bit at Stroher’s … the last few times I went there I was disappointed. Below are my notes from my visits there.

Easily identifiable by their tight and thin bands, Stohrer’s croissants are light in color with occasional strips of amber. The shell is very thin, and the abundance of thin bands makes these pastries very flaky. Some amber-colored bands gave way to a cream-colored interior. The croissant has two ends that wrap inward like a crab’s claw, almost appearing not connected to the croissant itself. The shell texture is soft and delicate with a light structure: pressing even lightly will permanently condense the interior. The inside had little noticable webbing and more closely resembled the interior of a baguette: uniformely distributed bubbles rather than a honeycomb appearance. The flavor was salty with little to no sweetness. A greasy residue was left on my fingers.

I found these croissants interesting for the clearly abundant layers but found the texture of the interior too dry. Despite my early morning arrival, these croissants had been sitting around for quite some time. This happened on three occasions. Since the ends were so thin, they dried out the most, making them nearly inedible. I also did not like the amount of butter residue left on my fingers after holding this pastry. Rather than look for a second bite, I looked for a sink to wash my hands.