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Jose 4 Jeremy Scott 
#10: Desserts by Michael Allen
1015 Fulton Street
Brooklyn, NY 11238
MAP
Michael Allen's croissant: 2/10. A lot of pretty desserts in this shop, but the croissant is definitely not a must. It's too dense, not that fresh, tastes almost salty, and absolutely not buttery.
#9: Almondine Bakery
85 Water Street
Brooklyn, NY 11201
MAP
Almondine's croissant: 3/10. Much too airy, not the freshest. Unfortunately, a very poor taste...
#8: Le Pain Quotidien
100 Grand Street
New York, NY 10013
MAP
Le Pain Quotidien's croissant: 5/10. Not always fresh! I had read somewhere that it's Pierre Hermé's favorite so I decided to give the chain a chance. He must have been mistaken...
#7: Colson Patisserie
374 9th street
Brooklyn, NY 11215
MAP
Colson's croissant: 5.5/10. It wasn't a highlight of my quest. But this could be because it was the last one I tested, when I was really becoming croissant-intolerant.
#6: François Payard Bakery
116 West Houston Street
New York, NY 10012
MAP
François Payard's croissant: 6/10. That one is a bit too greasy, and I bet it doesn't stay fresh very long. The taste is okay, but the exterior is dry and very flaky.
#5: Patisserie Claude
197 West 4th Street
New York, NY 10014
MAP
Patisserie Claude's croissant: 7/10. Tastes good. But not like a croissant should: neither airy nor buttery enough, in my opinion. And, see how it looks? This looks more like a hot dog than a croissant!
#4: Petrossian
182 W 58th Street
New York, NY 10019
MAP
Petrossian's croissant: 9/10. Perfect shape and color. This shop is an institution and has a lot of wonderful (and expensive) products. The croissant is delicious but my opinion is that it's a bit heavy, and has too much butter.
#3: Balthazar
80 Spring Street
New York, NY 10012
MAP
Balthazar's croissant: 9/10. There are lot of people in this tiny shop, and a lot of Frenchies. The croissant is very good: it looks good, tastes good, smells good. The buttery flavor is perfectly discrete. It's very close to the real french croissant.
#2: Ceci-Cela
55 Spring Street
New York, NY 10012
MAP
Ceci-Cela's croissant: 9.5/10. A French bakery, this little shop really looks like a French boulangerie. The croissant is very, very good -- but maybe a tiny bit too greasy for French people.
#1: Bouchon Bakery's croissant is my number one favorite! Bouchon Bakery
10 Columbus Circle
New York, NY 10019
MAP
Bouchon Bakery's croissant: 10/10. Light and airy. Subtle flavour. Bouchon's croissant is the closest to the French croissant par excellence -- the one that Jacques eats with Marcel when they wear stripes and play the accordion.
Bon appétit!
Croissant Wars: NYC's Best Croissant
Our French intern Laura test-tasted the city's best croissants and found her favorite!
When I arrived in New York in January, I was super excited about the opportunity to eat bagels every single day for six months. In fact, I was so excited that I didn't think I'd be missing baguettes, pains au chocolat or croissants (the French breakfast basics). One week ago, however, what was meant to happen happened: I woke up craving a croissant -- and I had no idea where to find one that tasted like the real thing! I ended up with a bagel, but after this terrible event, I decided to go on a quest for New York City's best croissant. So I launched a croissant war. I tried 10. And while I don't pretent to know everything about the business of this pastry, here are some suggestions that could help you find your own favorite croissant in New York!
Criteria for a good croissant:
Shape: The overall crescent shape doesn't really matter. It's more about the shape of the roll's crest. You should be able to open the croissant and unravel it by lifting this part.
Color: The croissant must neither be too burnt nor too light. If you can say your croissant is golden, then the color is perfect.
Density: This is the more complicated part. Your croissant must be airy and heavy at the same time. You must be able to feel you have something dense in the mouth, but very light at the same time. Understanding this requires years and years of practice.
Texture: Your croissant is made out of a special pâte feuilletée recipe. That is why it is airy, and crispy on the outside (but not on the inside). Mais attention! It must not be too crispy. If the outside of your croissant is too flaky, it's probably not The One.
Freshness: This is obvious. You don't want to eat a croissant that was cooked yesterday.
Taste: The buttery flavor must not be obvious. If it's too greasy, laissez tomber. if you can identify any flavor, or, even worse, sweetness, your croissant is not a good croissant. A good croissant has a very discrete and subtle butter flavor.
Sound: Yes, you have read this correctly. Pierre Hermé says that a croissant must sing. So listen to your croissant when you bite into it. Can you hear a choir of angels coming down to earth to sing in your ears? If yes, calm down, it's just a croissant.
What's your favorite croissant in NYC?
FILED UNDER: croissant , laura piron , just eat it , food
When I arrived in New York in January, I was super excited about the opportunity to eat bagels every single day for six months. In fact, I was so excited that I didn't think I'd be missing baguettes, pains au chocolat or croissants (the French breakfast basics). One week ago, however, what was meant to happen happened: I woke up craving a croissant -- and I had no idea where to find one that tasted like the real thing! I ended up with a bagel, but after this terrible event, I decided to go on a quest for New York City's best croissant. So I launched a croissant war. I tried 10. And while I don't pretent to know everything about the business of this pastry, here are some suggestions that could help you find your own favorite croissant in New York!
Criteria for a good croissant:
Shape: The overall crescent shape doesn't really matter. It's more about the shape of the roll's crest. You should be able to open the croissant and unravel it by lifting this part.
Color: The croissant must neither be too burnt nor too light. If you can say your croissant is golden, then the color is perfect.
Density: This is the more complicated part. Your croissant must be airy and heavy at the same time. You must be able to feel you have something dense in the mouth, but very light at the same time. Understanding this requires years and years of practice.
Texture: Your croissant is made out of a special pâte feuilletée recipe. That is why it is airy, and crispy on the outside (but not on the inside). Mais attention! It must not be too crispy. If the outside of your croissant is too flaky, it's probably not The One.
Freshness: This is obvious. You don't want to eat a croissant that was cooked yesterday.
Taste: The buttery flavor must not be obvious. If it's too greasy, laissez tomber. if you can identify any flavor, or, even worse, sweetness, your croissant is not a good croissant. A good croissant has a very discrete and subtle butter flavor.
Sound: Yes, you have read this correctly. Pierre Hermé says that a croissant must sing. So listen to your croissant when you bite into it. Can you hear a choir of angels coming down to earth to sing in your ears? If yes, calm down, it's just a croissant.
What's your favorite croissant in NYC?
FILED UNDER: croissant , laura piron , just eat it , food
7
comments
my favorites are ALMONDINE (I get it almost every Sunday morning at 8am.. fresh out of the oven!) and BOUCHON!
and because I am a bay area lover.. I LOVEEEEE ACME BREAD croissants in Berkeley and SF!!!
OHHH MAY THE GOOD LORD BLESS YOU FOR DOING THIS!!!!!
I've always wondered and now it has been solved. Viola-di-da! Previous to this post, I though Ceci-Cela was the only thing in existence, and now I know better. xxxx!
I've always wondered and now it has been solved. Viola-di-da! Previous to this post, I though Ceci-Cela was the only thing in existence, and now I know better. xxxx!
I vote Ceci Cela but can't wait to try Bouchon's! Next up, bagel taste test?