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Just back from Quebec weekend. Other than Clafouti, who elsa in the G.T.A. has a great crossiant, Quality, Flakiness and Great Quality Butter as an ingredient.

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I would love to find the best in the G.T.A

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    1. after visits to about 15 or so bakeries in toronto with a little bit of documentation http://tongueandcheek.ca/2007/06/21/c... , my pick for best is cigogne on bayview. the butter has sweet and salt in a great balance with a good crust that isn't too thick and great texture.

      i found celestin to taste lardy and burnt... the greasiness was just not butter like.

      but for that just rolled out of bed dont' want to fight traffic for a croissant... pick up a bunch of frozen ones from saint honore on bloor west and proof them the night before for an intense buttery infusion.

      clafouti isn't on my list at all though. they lack any flakiness and their malformed croissant plus ill-mannered service is an utter turn off. the last one i tried there was supermarket quality and i'd rather go the extra distance to bayview for a croissant even though i'm nearly just a block away from clafouti.

      11 Replies
      1. re: pinstripeprincess

        I have tried them all (and on multiple visits); Rahier, Pain Perdu, Clafouti, Thuet, Patisserie La Cigogne, Bonjour Brioche and Celestin.

        Personally, I don't understand how you could interpret Celestin's as "lardy" and/or "burnt", although to each their own. I am a reqular there and have never experienced either of those textures. A lardy pastry adds weight, and they are as close to perfection as I've experienced; light, flaky, and buttery. This was solidified for me during my recent 2 week foodie vacation in Paris.

        I would agree that Cigogne's are also excellent, although not buttery enough for my taste. Rahier's are good as well but I prefer their apricot danish over their croissants. Pain Perdu's are overdone (as are Bonjour Brioche's IMO). Pain Perdu's specialty is the "Pain Perdu" and Bonjour Brioche makes delectable shortbread/walnut cookies.

        Clafouti's are dense and chewy; they certainly don't taste bad IMO, but I would not define that as a croissant.

        And Thuet's specialty are his artisanal breads; by far the BEST in town (blowing away all competition). His croissants are ok, but I would agree with other postings that they're kind of bland/boring.

        1. re: Splendid Wine Snob

          char is char. i can see it and i can taste it. burnt it is, the photo says it enough and that's no "interpretation".

          i was hesitant that i had a first bad experience but after a couple more tries i really can't be bothered to purchase a croissant that lacks any sweet or salt, feels and tastes oily rather than butter and is burnt! clear as day burnt. after all the rave reviews i'm surprised myself but experience is experience and that's what i was given.

          1. re: pinstripeprincess

            Honestly, I'm shocked. I have NEVER had a burnt croissant there. Every visit they were burnt???

            Bizarre, indeed... What day of the week did you go??

            1. re: Splendid Wine Snob

              i gave up after about three visits and it would usually vary between a thursday or friday in the morning/late morning.

              i'm surprised they would serve it but that's what i got. c'est la vie... i'm perfectly happy with cigogne or getting some frozen st honore to satiate intense butteriness.

              1. re: pinstripeprincess

                Sadly, can confirm the crispy critters my last few times, on successive Saturdays. No change in excellent breads, though.

                Four doors south at Jules, they've been consistently good.

            2. re: pinstripeprincess

              I have had burnt from them too, maybe way overbaked would be a better description but burnt is fair enough. Greasy too.

              1. re: ddelicious

                This is so completely bizarre to me??

                It's almost like we're not even talking about the same place. I gather this is the problem of inconsistency rearing it's ugly head again.

                Have any of you complained?? Personally, I would never even accept a burnt pastry.

                I'm surprised on two levels:

                1. That they sold you a burnt croissant in the first place
                2. That you would actually purchase it and not say anything?

                And if you did complain, what was their response?

                1. re: Splendid Wine Snob

                  mine were usually the last in the basket barring any future baking that day. they would get popped in a bag to go and then i would notice the burn after i had left celestin and wasn't exactly in a place to complain about it since i just don't physically get myself out to them thar parts that often as i am sans car.

                  no complaint was voiced but i didn't really feel the need since i have lovely options for baked goods near me.

                  1. re: Splendid Wine Snob

                    They were in a box so didn't notice until we got home.

              2. re: Splendid Wine Snob

                One of the reasons Celestin is not as good as say Cigogne is in the way they make them. As seen in the Priness' photo there are many thin layers not unlike baklava. They have formed a very hard outer shell unlike what a croissant should be. This rolling process they seem to use also forces the butter to be thin and melt too early (as in the preparing stage) and separate leaving a "greasy" result. A perfect croissant will have chunks of butter between pillowy layers of dough allowing the flour to stay glutonous and the butter to melt and created beautiful pockets of airiness.

                Chow!
                HL.

              3. re: pinstripeprincess

                Saint Honore is good and the bakery at the distillery comes a close second.
                I've also tried it at Pain perdu, can't quite remember, guesse it didn't leave a lasting impression with me.

                1. re: Scary Bill

                  I would agree that La Cicogne does very good croissant (especially the almond). I recently tried Jules on Mt. Pleasant and found it to be surprisingly good as well.Very light, not overdone. The owner used to be in partnership years ago, when they were in the previous location.

                  1. re: Scary Bill

                    Scary,

                    Thuet? Are you kidding? I love their breads but the croissant just tastes like bread, not a croissant.

                    Chow!
                    HL.

                  2. Definitley check out Pain Perdu on St. Clair West. I think it's superior to the croissant at Clafouti.

                    1 Reply
                    1. Bonjour Brioche on Queen Street east of Broadview has the most authentic French pastry I have tasted in Toronto.

                      2 Replies
                      1. re: MartiniGirls

                        Thank you everyone, great info!! I have my plans on making a run through two or three of your suggestions this Saturday. Looking forward to it. Thanks again

                        1. re: MartiniGirls

                          'Girls,

                          Can you provide more info as to where else you have been in the Tdot? How does it compare to say Pain Perdu?

                          TIA and Chow!
                          HL.