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Jan 6, 2008 08:37 AM

Best almond croissants?

Anyone have any tips for GREAT almond croissants? You know, the kind that uses real almond paste and is very almondy? I have been disappointed with Premiere Moisson and Au Pain Dore, and even Patisserie Belge's version is not very almondy. Seems that the custard version is all the rage these days. If you know of any that are on the west side of downtown that would be particularly great, but would love to hear all recommendations.

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  1. JQReid has declared Froment et de Sève's to be the most intense: www.chowhound.com/topics/433260#2919305

    You'll find other candidates in this post and the replies to it: www.chowhound.com/topics/420121#2739991

    Le Paltoquet on Van Horne might be worth a shot. Duc de Lorraine's aren't bad either.

    1. I'm with you--Premiere Moisson and Patisserie Belge both go in for that custard type croissant and are way too sweet for my taste. While I would never recommend it otherwise due to the snooty service and pretentiousness of the place, La Croissanterie Figaro on Hutchison serves my favourite almond croissant. No custard there, just a nice flaky almond treat.

      1. I think that the almond croissants at Bench & Cie (corner of Queen Mary and CDN) are stunning. I crave confirmation of this opinion.

        1 Reply
        1. re: hanleman

          Finally got my hands on one this afternoon. It was my fifth try. I now know that the store is closed Saturdays and Sunday -- though they don't post that fact or their hours on the door or in the window -- and, in reply to a query in another thread, they appear to be kosher (didn't ask but noticed a couple of kosher cookbooks on a shelf). The other two times I'd dropped by, they'd sold out.

          Anyway, yes, it's a lovely pastry. Not a classic croissant but very flaky and light, filled with a mildly-flavoured custard or custard-like creme, spangled with sliced almonds and dusted with icing sugar. Not very sweet. The almond flavour is subtle and in no way artificial. Preferable to the heavier and sweeter offerings from Duc de Lorraine, Au Pain Doré and Pâtisserie Belge (sold at Boucherie de Paris).

        2. I don't usually like almond because most places go real heavy on the almond extract which makes them way too bitter for me. But there's this nice guy in Verdun who makes the best croissants ever. His chocolate croissants are heavenly. His almond ones are also very good. They do have almond extract but not too much.

          The place is called L'art du pain and it is on Wellington between hickson and lasalle, not sure of the street address. If you are there make sure you try his other almond desserts they are worth the trip but only if they are fresh. His fridge is a bit old and they tend to taste like freezer burn if they have been in the fridge for longer than a few days. My favorite is an almond cookie shaped like a rose. I wish i hadnt eaten yet. i would have gone there for lunch :(

          1 Reply
          1. re: hala

            Too bad, L'Art du Pain has closed for good. I tried to check them out today,

          2. 'Fous Desserts' On Laurier East at St. Hubert!! These are simply incredible. I felt... well I felt I had just indulged in a pastry unlike no other. Fous Desserts has quite a few amazing options actually, including their regular croissants! You have to try them!

            6 Replies
            1. re: Sophia Liberty

              I would venture a few blocks lower on Laurier E and go for one at the Fromentier - and at the same time sample the other baked goods they have (like the fig, orange and almond danish)

              1. re: Sophia Liberty

                The Fous Desserts one seems to have a healthy dose of almond paste in the center, and might qualify as a good choice for the OP.

                Fous Dessert remains my favorite place for croissant in the city.

                1. re: moh

                  I left an almond croissant from Fous Desserts sit in the bag for 2 days and the alcohol (or whatever similar) turned.

                  1. re: marblebag

                    Ah, one should always eat their products on the same day or the next day. They really are best the first day. I don't mind them the next day, but they lose some of their magic.

                    I know one of the other CH likes to freeze their croissants, and they say it is fine, they keep very well that way. I myself have never done this, because anything I buy from there gets hoovered immediately.

                    1. re: moh

                      That's because certain CHs don't live near Fous Desserts, and only get there on weekends (sigh...) (same with Cocoa Locale - and her cakes freeze beautifully...). And because some of us like to have croissants every day for breakfast, it was Fouis Desserts' recommendation to freeze them, kept in the paper bag they give you them in, and place that in a plastic bag (like a grocery bag). You take them out in the morning, about an hour before you want to eat them, and they're every bit as good as they were bought. Mind you, I've only ever frozen plain croissants, never the almond ones (I only buy those to eat fresh - while they would probably freeze okay, I've never tried it)

                      1. re: cherylmtl

                        Regular croissants can be easily frozen, but I would not suggest freezing almond croissants because they are frequently made with older plain croissants and are often frozen.