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Jun 2, 2009 08:44 AM

Best Chocolate Croissant in Montreal


Just wondering where to find the best chocolate croissant (sp) in montreal?

I tried one at le fromentier, but it seemed dryish/nothing too special (maybe cause it was end of the day?)

Does anyone know where to find some really delicious chocolate croissants?


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    1. Cavallaro on Sherebrooke St. Instead of putting in 2 sticks of chocolate in the pastry dough, like most other places do, there are many small pieces of chocolate that create the perfect dough-to-chocolate ratio. Not to mention that they also put some chocolate sprinkles on top.

      1. Mamie Clafoutis and Fous Desserts both make pretty good chocolate croissants. Le Fromentier's are usually pretty good, too, but I find some of their pastries do tend to dry out quickly.

        24 Replies
        1. re: cherylmtl

          Do these places make chocolate croissant AND pain au chocolat ?

          The Chowhound team should change the title of this thread to make it searchable...i.e. "Cwossiant" should be corrected.

          1. re: souschef

            Pardon my ignorance but what is the difference between them? I don't think I have ever seen a chocolate croissant - unless you are referring the Jewish style, croissant shaped cinnamon or chocolate danish- which really has nothing to do with a real croissant, except for the crescent shape. I think what the OP was referring to was a pain of chocolat - that many people inadvertently call a croissant au chocolat.

            1. re: maisonbistro

              Pain au chocolat is the term used in most of France. In Quebec and parts of France the pastry is usually referred to as a chocolatine. Don't think I've ever seen a pastry shop refer to it as a croissant au chocolat [cue for someone to chime in with eight pâtisseries that do...].

              1. re: maisonbistro

                I have seen crescent-shaped croissants drizzled with chocolate, but can't remember if there was any chocolate inside.

                1. re: maisonbistro

                  While on the subject of pain au chocolat, you should try the pain au double chocolat sold at Privilege at JTM. It's a loaf of chocolate bread with morsels of chocolate in it. Tastes great for breakfast, especially after being warmed up....but don't put it into your toaster unless you want chocolate in your toaster.

                  1. re: souschef

                    Holy crap! is that a pain viennois au chocolat I see in the top left corner of that picture? I think I'll have to investigate.


                  2. re: maisonbistro

                    The Ashkenazi Jewish treat is called Rugelach. I thought that those and the French croissant had a common Viennese ancestor, but wikipedia opines otherwise: But rugelach certainly resembles Viennese Kipfel, supposedly the original croissant.

                  3. re: souschef

                    I'm pretty certain the OP was referring to pain au chocolat / chocolatine. In North-America, chocolate croissant is the widely accepted name for this pastry.

                    What, in your experience, is a chocolate croissant? I don't think I've ever seen a chocolate flavoured pastry that was actually crescent shaped.

                    1. re: SnackHappy

                      hmm didnt know there were that much variations. My GF likes those croissants with the chocolate inside the roll? think it is refered to as croissant au chocolat

                      wonder if it is possible to spread a layer of chocoalte over every layer in the croissant... 300 layers of chocolate...

                      1. re: Pigurd

                        Yes, as mentionned early in this thread, the term is pain au chocolat (in Paris) or Chocolatine (Quebec and the rest of France). I presumed that in North America the term is indeed Croissant au Chocolat which refers to the same thing.

                        I do agree that the title of this post should be changed.

                        1. re: mtlmaven

                          I have to say I have a very different idea of pain au chocolat in Paris. When last in Paris (far too long now) I recall purchasing pain au chocolat which consisted of small chocolate chips baked into a loaf of bread. The bread was not the flaky croissant dough, but rather, a doughy bready concoction that was slightly sweetened. I had expected to get a chocolate croissant, but got this instead. What a lovely mistake! We ate many of these things when we were there. In Montreal, the only thing I have seen that resembles the Parisien pain au chocolat is sold at Premiere Moisson. This version looks like a row of three dinner rolls baked together, and when you break into it, there are a lot of little chocolate chunks. Very delicious. It is as it is named, bread with chocolate.

                          On the other hand, a chocolatine is what I consider to be the chocolate croissant. This is a croissant pastry baked with sticks of dark chocolate on the inside. The key difference is the type of pastry around the chocolate, croissant vs. bread.

                          I am sure that the term "pain au chocolat" has been used to refer to chocolatines in Paris, I would not presume to know the actual correct terms for these things. But what I like about my distinction is that I get a better sense of what I am getting. Pain au chocolat = chocolate bread... makes good sense to me.

                          As for other types of chocolate croissant, there is also the Italian version, the cornetteria with chocolate, just for a change. La Cornetteria on St. Laurent makes a tasty one.

                          1. re: moh

                            Aha: found the name of the product at Premiere Moisson: it is called carre au chocolat:


                            This is very similar to the "pain au chocolat" I bought in Paris. Bread, not croissant.

                            1. re: moh

                              Moh, was the bread you had in Paris made with brioche dough? I think what you had was pain viennois au chocolat, one of my favourite breakfast treats ever. I even started a thread here a while ago seeking baguette viennoise in town, but never found any.

                              1. re: SnackHappy

                                Snackhappy, I'm not sure if was brioche dough or not, although that might explain the slight sweetness and richness of the bread. My memory of the Parisien item is slightly different that the brioche I've had since, it was closer to a regular loaf of bread than a true brioche. But now that you mention this possibility, I suspect you may be right.

                                Have you tried the Carre au chocolat from Premiere moisson? Is this simliar to the pain viennois au chocolat you've had? If not, how is it different? The carre is very close to what I had in Paris.

                                1. re: moh

                                  I don't recall having the carré au chocolat, but looking at a picture on the PM site, it looks like the crumb is a lot looser than that of pain viennois. It looks more like a brioche. Pain viennois is a bit denser and almost cake-like, although versions can go from a cake-like pain brioché to something more like the carré au chocolat.

                              2. re: moh

                                Moh, I was recently in Paris and I concur with your impression. Most of the pain au chocolat were indeed a bread-type of dough and not flaky croissant. I had a few that were of the croissant variety but they were still called pain au chocolat.
                                I sparked controversy on the France board when I called them chocolatine. See thread:
                                For the OP, also see:

                                1. re: hungryann

                                  Hungryann, thanks for posting the link to the France board thread. It is priceless!

                                  So it is clear that we are all unclear on exactly what a pain au chocolat is. I really shouldn't be surprised. Different people and cultures and subcultures use the same name for many different items, that is just the way life is. Vivre la difference!

                            2. re: Pigurd

                              Have had croissants that were spread with chocolate before final rolling into the crescent shape. They came from local Jewish bakeries and it's been a while since I've seen any.

                              Mamie Clafoutis has a chocolatine called "Oh mon dieu" (OMG) that's filled with ganache and drizzled with chocolate.

                              1. re: carswell

                                What I was referring to in my response was indeed pain au chocolat (or chocolatine), but as the OP called them chocolate croissants, I didn't bother to change the term. Mamie Clafoutis and Fous Desserts have them. And if I'm not mistaken (and perhaps someone can confirm this) the proper way to make them is with sticks of chocolate inside instead of pieces of chocolate or chocolate chips.

                                1. re: cherylmtl

                                  2 chocolate baguettes to be precise.

                                2. re: carswell

                                  Cheskies has them in mini & regular sizes, Snowdon Del has them mini but not great value for the $. 2 dozen minis at Snowdon cost me $16.00 last Sunday.

                                  1. re: carswell

                                    The cafeterias at mcgill always have that chocolate croissant where the individual layers are spread with chocolate before being shaped like a crescent. However, I personally did not care much for their taste. The place i saw that last (and i am sure they will probably have it if you try to go there) is the cafeteria at the Mcdonnel building (first building near the milton gate).

                                    Personally, i call it a croissant if it's crescant shaped :) and a pain au chocolat if it's a square so as not to confuse the vendors.

                                    Moh and snackhappy, doesn't Olive et gourmando have an awesome brioche au chocolat? how does that compare to the product you guys had in france?

                                    1. re: carswell

                                      Would the ones from Jewish bakeries be rugelach? As I recall, the pastry in those seems to be less flaky and puffy and than croissant pastry, and the chocolate doesn't seem to be straight chocolate but possibly a chocolatey spread of some kind. They have several other flavours as well.

                                    2. re: Pigurd

                                      [quote=pigurd]"wonder if it is possible to spread a layer of chocoalte over every layer in the croissant... 300 layers of chocolate" [endquote]

                                      In Pierre Hermé's book "Chocolate Desserts" he has a recipe for chocolate puff pastry, which does have chocolate between the layers.

                                      I have not made it yet, but plan to do so.

                              2. The best chocolatine I've ever had was from Kouign Amann on ave. Mont Royal...

                                4 Replies
                                1. re: TheLibrarian

                                  do you know what their opening hours are? i don't live in Mtl, and last year my friend had called before we visited and they were actually closed for the summer (or maybe they were closed for a little while and not the entire summer). her french was rusty so she may have misunderstood. i'm planning another trip next month and definitely want to go to Kouign Amann!

                                  1. re: auberginegal

                                    They open early, at least earlier than 8 (that is the earliest I can be out ha ha), and close early as well, 5 or 6. They usually run out way before their closing hour.

                                    The store is closed for vacation twice a year, I think, during early August and around Christmas. I live very close, so if you let me know, I can check the dates for you.

                                    1. re: emerilcantcook

                                      Their hours are posted on the door, I'm on the other side of the city or I'd check myself. I think they close at 5 on Sunday only, and the rest of the week it's between 6 and 8pm. Can anyone verify?

                                      They closed for a couple weeks last summer (late July, I think), but the best way to find out if/when they'll be closed is to call them. The owner only speaks French, but the girls at the counter are usually bilingual. If the number hasn't changed, it's 514-845-8813. Let us know what you think!

                                  2. re: TheLibrarian

                                    I second that. So good I had two in a go... perfection.

                                  3. Can't help you with Montreal, but the greatest chocolatine this side of the Atlantic is from Nieman's in Kamouraska.

                                    Actually, I'd go so far as to say it's the best bakery period this side of the Atlantic.


                                    4 Replies
                                    1. re: davidpg

                                      I totally second this. So far, the chocolatine I had at Neiman's is the best I have ever tasted!
                                      Quality chocolate inside with nuts on top. Heavenly.

                                      1. re: davidpg

                                        By the way, its Niemand:

                                        I googled this to send the link to a close friend who is also a trained boulanger (and had a boulangerie with a partner some years back, but now works in a different field) because he is a Bas-St-Laurent native, from the back country behind there.

                                        Always a useful link for visitors.

                                        1. re: lagatta

                                          The question to Chowhound was "The best croissant in Montreal" not Kamouraska.

                                          1. re: finefoodie55

                                            Lagatta was only replying to davidpg. No need to take here to task for it.