as always, thanks for taking one for the team.
In Search of Crisped, Flaky, Buttery Croissants - Croissant Journey at Chaumont, Maison Giraud, Bouchon, Proof & Pitchoun
Your unceasing quest for objectivity in a world filled with subjectivity is very much appreciated.
Perhaps the moral of this Portos croissant incident is to teach us to first question “Who’s making the list, and what do they have to gain?”
Chaumont has been consistent if not gotten better since they opened.
A couple of weeks ago I got a long twisty chocolate chip pastry that was crazy!
Butter is the word here and everything is delish from breakfast to sandwiches to the wonderful croissants.
Thank you for your commitment to this delicious food.
This thread makes me yearn for Maison Giraud, I miss it.
Thanks @pnutbudda. I’ll have to try that long twisty chocolate pastry next time.
@yogachik totally agree. Sad they closed.
Crispy, flaky and buttery croissants @ Lou the French on the Block, Burbank
Almond croissant pictured:
Is that cinammon or something on the top? It looks unusually dark (IMO).
Nope just sugar. The darker spots were awesome crispy edges.
Dropped by Mr. Holmes Bakehouse at Highland Park before work.
Regular & Churros Croissant
On this morning, the crust if quite flaky since I got there at 8:45 but it doesn’t taste as buttery as I would like
Creamy custard filling and cross between croissant and churro. A bit one noted after a few bites due to the sweetness.
So much of how flaky a croissant is depends on the amount of time it spends out of the oven. It’s hard to compare croissants unless we consume them right out of the oven IMO.