The Best Croissants in Paris, Ranked
2024-11-22 · 5 min read
Cedric Grolet's bakery on Avenue de l'Opera draws lines that wrap around the block. His croissants are technically perfect: deeply laminated layers that shatter on contact, a golden-brown exterior with an almost audible crunch, and an interior so buttery it leaves a mark on the paper bag. The man is a pastry engineer, and the croissant is his thesis statement.
Du Pain et des Idees in the 10th arrondissement is run by Christophe Vasseur, who left a career in fashion to become one of Paris's most celebrated bakers. His croissant is old-school in the best sense: substantial, richly flavored, and made with a commitment to traditional technique that treats shortcuts as moral failings. The pain des amis and escargot pastries are also exceptional.
Maison Landemaine has quietly built a reputation as one of Paris's most consistent bakeries across multiple locations. Their organic butter croissant won the Best Croissant in Paris competition, and the quality remains remarkably steady from location to location. It is the choice for anyone who wants reliability over hype.
Stohrer, the oldest patisserie in Paris, has been operating since 1730 in the 2nd arrondissement. Their croissant carries centuries of tradition in every layer, and the butter quality reflects a bakery that has been perfecting its supply chain for nearly 300 years. The rum baba, their signature item, is also essential, but the croissant alone justifies the visit.
Ble Sucre in the 12th arrondissement is the local favorite, less touristy than the big names but equally excellent. Fabrice Le Bourdat's croissants are buttery, flaky, and slightly more restrained in their lamination, which gives them a tender quality that some prefer over the more architectural styles. The pain au chocolat here is arguably even better than the croissant.
