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Jul 28, 2006 11:02 PM

Weeping for a Good Croissant

I don't mean to be a snob, but I think the responses to this post may perhaps be limited to those who have actually been to France and know what a REAL croissant tastes and feels like...I'm talking real butter, I'm talking fresh and not from some plant out in Jersey (no chains like Au Bon Pain, Dean & Deluca...). And "shatter effect" is crucial (if you've had a real one, you know what I mean).

I have already sampled the croissants at Balthazar and was surprisingly disappointed--squishy and even a little tough. Ce-Ci Ce-La was better, though they don't seem very consistent. I've even gone first thing in the morning for what I thought would be the freshest offering.

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  1. have you tried the adore?
    17 e. 13th st btwn 5th ave and university

    go early in the morning so you don't get ones that have been sitting out, although they do tend to sell out.

    the pain au chocolat here is also my favorite.

    1. Try Patisserie Claude or La Bergamote. There's also a new pastry shop, Tisserie, near Union Square. I don't think they have the shatter effect you're looking for.

      2 Replies
      1. re: Lucia

        I second Patisserie Claude. While you are there, do yourself a favor and pick up a pain au chocolat. Next time you go to Paris you will find that the pain au chocolat there does not quite measure up to Claude's.

        1. re: Desidero

          Claude, Claude, Claude (though he is on vacation right now.)

          He can be a little grumpy, but don't let that stop you. If you have enough high-school French to muster a polite greeting, more's the better, but go anyway. His pastries are divine.

          Patisserie Claude
          187 W 4th St
          New York, NY 10014

      2. The only true French-style croissant that I've had in the U.S. I baked myself -- I think from a Julia Child recipe. They were terrific, but a royal pain in the butt to make. It's easier just to fly to Paris (and takes about the same amount of time).

        1. Patisserie Claude. He is back from his month summer vacation on August 4th.

          He is there seven days a week the other eleven months, making the best crosissants (and great pain au chocolat) I've had in the city, and better than I was able to find in France.

          3 Replies
          1. re: DavyTheFatBoy

            Thanks for that--I'll try one of his croissants next weekend.

            1. re: DavyTheFatBoy

              I'm not a Claude fan. Based on Tisserie's other offerings, I'm not too excited about trying their croissants. I like Ceci-Cela, never noticed a consistency problem, and like the OP, never liked Balthazar. Almondine in Dumbo makes good ones. Fauchon's are very nice as are Financier's. Payard Patisserie has good stuff, also Petrossian Cafe. If you do a search, you'll see many croissant posts from the past, and it hasn't changed much.

              1. re: Peter Cuce

                I've not eaten croissants for a while, but I remember liking the ones at Payard.

            2. You have to try Financier Patisserie in lower manhattanit is just what you are looking for.I think they have 3 locations.. but go to the one at 62 stone street,It's really nice.Go early,the delicious croissants run out fast.