One More Croissant for the Road: A Journey Through Paris's Best Bakeries

As a self-proclaimed croissant connoisseur, I knew that no trip to Paris would be complete without embarking on a croissant-filled adventure. I had heard tales of flaky, buttery pastries that melted in your mouth, and I was determined to find the very best the city had to offer.

One More Croissant for the Road: An absolute must-read from one of the greatest food writers of our time

by Felicity Cloake

4.3 out of 5

Language	:	English
File size	:	3863 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
X-Ray	:	Enabled
Word Wise	:	Enabled
Print length	:	337 pages

FREE

My croissant quest began in the heart of the Marais, at the renowned Du Pain et des Idées. As I stepped into the cozy bakery, the tantalizing aroma of freshly baked pastries filled the air. The display case was a symphony of golden croissants, each one promising a moment of pure bliss. I couldn't resist ordering one, and as I took my first bite, I was transported to culinary heaven. The croissant was everything I had dreamed of: flaky, buttery, and perfectly balanced. It was a true masterpiece.

Emboldened by my first success, I continued my croissant odyssey to Gontran Cherrier, a bakery known for its innovative takes on classic pastries. Here, I indulged in a croissant almondine, a croissant topped with a layer of crunchy almond paste. The combination of the flaky pastry with the sweet, nutty topping was divine, and I found myself wishing I had ordered two.

Next on my list was Boulangerie Utopie, a trendy bakery in the 11th arrondissement. Here, I tasted their signature croissant au levain, a croissant made with sourdough starter. The sourdough gave the croissant a slightly tangy flavor, balancing the richness of the butter. It was a croissant that was both unique and delicious.

As I continued my croissant crawl, I stumbled upon Au Petit Prince de Paris, a small bakery in the 16th arrondissement. Here, I discovered the croissant of my dreams. It was a large, golden croissant, with a perfectly flaky exterior and a soft, airy interior. The butter flavor was rich and decadent, and each bite was like a little piece of heaven. I knew I had found the holy grail of croissants.

Over the next few days, I continued my exploration of Paris's croissant scene, visiting countless bakeries and sampling dozens of croissants. I tasted croissants made with different flours, different butters, and even different shapes. Each croissant had its own unique character, and I enjoyed discovering the nuances of each one.

As my time in Paris drew to a close, I realized that my croissant journey had been more than just a culinary adventure. It had been a journey of discovery and appreciation. I had learned about the history of croissants, the different techniques used to make them, and the passion that Parisian bakers have for their craft. And most importantly, I had found my favorite croissant in the world.

As I boarded my flight home, I couldn't help but feel a sense of gratitude for the incredible croissants I had experienced in Paris. They had been the perfect accompaniment to my journey, and they would forever hold a special place in my heart.

So, if you ever find yourself in Paris, I encourage you to embark on your own croissant adventure. You won't be disappointed.

One More Croissant for the Road: An absolute must-read from one of the greatest food writers of our time

by Felicity Cloake

4.3 out of 5

Language	:	English
File size	:	3863 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
X-Ray	:	Enabled
Word Wise	:	Enabled
Print length	:	337 pages

FREE