Paris
Croissant: Paris's best boulangeries
The flaky, buttery croissant is the Parisian morning itself. In a city that crowns a best-boulangerie every year, nearly every corner bakery is a destination, and with a café au lait it's the most Parisian way to start the day.
History
The croissant descends from the Austrian crescent bread 'kipferl' (recorded since the 13th c.). It reached Paris in 1837 when Austrian baker August Zang opened the Boulangerie Viennoise with steam-oven baking, sparking France's craze for viennoiserie. The modern laminated croissant took shape in the early 20th c.; the first recipe appeared in Paris in 1906.
Tips
- ·Du Pain et des Idées (10th), Maison Pichard (15th), Cyril Lignac (11th) are perennial favorites
- ·Best oven-fresh, 8–10am
- ·Croissant ~€2.30, about €4 with a café au lait
Photos
