Made with AOP butter from Poitou-Charentes, these croissants have a distinctive crispy exterior that shatters when bitten, followed by paper-thin layers and a fluffy interior loaded with butter flavor. Multiple reviewers emphasize they achieve the perfect balance between crispness and texture that most bakeries miss.
Tips from diners
Arrive before 11 AM to get the freshest croissants — they sell out by afternoon on weekends.
Even though there's usually a line, it moves quickly — plan for 10-15 minutes of waiting.
This pastry combines the same laminated dough as the croissant with generous dark chocolate bars inside. The chocolate melts into the warm, flaky pastry, and reviewers note the butter-to-chocolate ratio is well-balanced.
Tips from diners
Eat it immediately — the chocolate is best when the pastry is still warm.
This variation starts with the same butter-laminated base as the plain croissant and adds a generous layer of sliced almonds and sweet almond paste inside. The result is crispy on the outside with a nuttier, slightly sweeter profile.
A traditional French lemon tart with a crisp pastry base and smooth lemon filling. Reviews mention bright, tangy lemon flavor that balances sweetness well.
Thin sheets of puff pastry alternated with vanilla pastry cream and topped with a thin layer of icing. The bakery makes this to order fresh daily, ensuring the pastry stays crisp.
This Latin Quarter institution crafts all-butter croissants using AOP butter from Poitou-Charentes. The owners, Isabelle Leday and Geoffrey Pichard, won the title of Best Butter Croissant in Paris in 2018 and maintain that standard daily. Expect a queue, but it moves quickly.
The shop has limited seating — this is primarily a takeaway spot. Grab your pastries and eat them nearby in the Latin Quarter gardens.
Compare with neighboring croissant shops on Boulevard Saint-Germain to appreciate what makes this one award-worthy — the difference is in the butter content and lamination.
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