Iggy's Croissants Rock

[StriperGuy]

Just a reminder. I has the almond just now. Stuffed with Marzipan, covered with slivered almonds. As good as any in Boston. Heck almost as good as any, period. Clearflours might be a tiny smidge more delicate, but Iggy's Croissant rocks!

[phelana]

I devoured two Sunday..the problem is, it's hard to get a fresh one..the place that sells them near me puts the day olds on top..so I dig down for the fresh but once in awhile they are stale too..

[FoodDabbler]

I did a comparison test of Iggy's, Quebrada and Japonaise, both plain and almond. The Japonaise croissants of both types are definitely richer, crisper (with better "shatter" -- over crumble -- when you bite into them), and butterier than the competition. The almond ones prove interesting on analysis: some almond is baked into them, but they appear to be sliced after baking and stuffed with almond butter cream. They have a fragrance and mouthfill that's almost alcoholic. The Iggy's croissants are quite good, but I like my croissants more buttery and with a bit more crisp shatter. The Quebrada croissants were by some margin the worst. Both varieties, but especially the plain, were more bread than croissant: soft and heavy, and with hardly any of the flaky, textural delight of a true croissant. They were also the most expensive. You'll see what I mean in the pictures here: http://www.flickr.com/photos/61221981...

[bear]

Nice analysis. The photos are really helpful.

[GretchenS]

Wow, this is terrific, nice piece of Chowhoundry!

[gourmaniac]

excellent FD. The Japonaise almond seems similar to what I've had in France and long for. I was just by Quebrada on Saturday and was tempted to try them but now I'm glad I didn't. Thanks for saving me the calories.

[StriperGuy]

NICE. The scientific (er chowentific) method at it's best.

[opinionatedchef]

FD, thanks so much for taking the time to do this. Plse help me w/ the photo i.d.s:
the first photo of three croissants from the top, and the third photo- of 3 croissants, L to R, in cross section; plse tell us which are which. thanks so much.

[FoodDabbler]

There are captions below each photograph.

[opinionatedchef]

well, i could swear those weren't there before! th you!

[StriperGuy]

They were there from the second he posted it ;-)

[FoodDabbler]

Yes, the captions were there from the start.

You mentioned Clearflour in your original post. I should try theirs next week (the bakery is off my usual path and when I do go there the breads tempt me more; I've never had their croissants). Any other places with big croissant reputations?

[StriperGuy]

I think between Clearflour, Japonaise, and Iggy's you got em covered.

[teezeetoo]

agree SG with my order being Japonaise, Clearflour for the plain, Iggy's. Long time ago used to be Savoy (now Tattes(sp?) on Beacon and St. Mary's).

[FoodDabbler]

OK, I'll try and dissect some Clearflour next week.

[kimfair1]

They don't have almond, but the gruyere cheese are to die for.

[FoodDabbler]

Given that I'm packing my two-year croissant quota into two weeks, they're all to die for.

[itaunas]

Its not got a big croissant reputation, but one other place to consider is La Riviera in Lexington and Wellesley (their comissary is Wellesley so I think in Lexington they proof and bake, not certain if that is from chilled or frozen dough). In my experience they are more buttery than Iggy's and far better than Quebrada, but its been a long time since I have had them and longer since the almond. You'll get a bit, but not much shatter. When Japonaise was in Lexington, I thought their products never compared to the Beacon Street and I have had pretty mixed luck with Porter Square. When I am out of town for a while, though, one of the first things I do have is an Iggy's croissant. Pastry wise they aren't perfect (and they are particularly sloppy with hand filling in my opinion), but they do hit the spot.

[uhockey]

That would be Frangipane in the Japonaise version and it appears quite authentic to what we experienced time and time again in Paris. It looks marvelous.

http://uhockey.blogspot.com

[FoodDabbler]

Don't think it's classic frangipane, since that has flour and eggs and needs some cooking. This is more an almondy, buttery paste that the croissant is stuffed with after baking. (The stuffing is a little inconsistent, I've found. Sometimes the croissants ooze it -- more in past years than recently -- and sometimes it's just a light coating.)

[uhockey]

Interesting. I'm probably going to check out Japonaise for breakfast one day while in town (starting tomorrow) but don't have the means to get up to Iggy's or elsewhere. I like the Japonaise selection on their website a lot, though.

http://uhockey.blogspot.com

[FoodDabbler]

Yes, Japonaise has interesting things. The azuki bean bun Is particularly good. Can't remember if it was already recommended to you on the my-impending-visit-to-Boston threads you started.

[uhockey]

Tried it - was rather unimpressed. The shell is indeed crisp but the filling is too much - makes it soggy and kinda cakey as opposed to fluffy. It was better than Flour but I preferred South End Buttery.

http://uhockey.blogspot.com

-----
South End Buttery
314 Shawmut Avenue, Boston, MA 02118

[FoodDabbler]

Which location did you go to? As I'd mentioned above, I've noticed a certain inconsistency in how much filling they use.

[opinionatedchef]

funny, i had one from same batch as uhockey but mine didn't have enough filling for me- and not enough almond flavoring.(i like a strong almond paste and less cake-like filling) but the pastry part was flaky and delic.

[FoodDabbler]

I assume we're talking Japonaise. As I said, they clearly insert some filling afterward, and I don't think they measure it out. It's quite possible for two of their croissants from the same batch to have different amounts of filling in them. Not a good practice, but that's how they seem to do it.

I had a rather ordinary maple-pecan bun from the Porter location today. Usually they use just enough syrup to collect and caramelize crisply on the bottom, without making the whole bun too sticky to hold. But they had used too little today. All it was was a spiral of dough, with pecans on top. A superior spiral of dough, mind you, but just that nonetheless.

[opinionatedchef]

fd, it's interesting. I've been buying adzuki creams from them since they first opened. The ones that I got along with the almond croissant last week- were great as usual. But a few months ago, for the first time in all these years, i got 3 adzuki creams that were awful. The filling was fine but the pastry of them was dead, leaden, not delicate and crispy w/ layers of air. A month before, i had tried their donuts for the first time and they were dry and worthless and i tossed them. I don't know if these duds mean anything, but the owner has recently opened another location, and I wonder if things are faltering a bit at Japonaise.

[uhockey]

I really enjoyed the adzuki cream - I ate it on the subway for breakfast en route to the conference the day after we bought it - nice light cream juxtaposed with the thicker paste and a dainty pastry.

It seems unfortunate that their consistency is variable not only day-to-day but piece to piece - not a good way to get repeat customers, IMO.

http://uhockey.blogspot.com

[Chris VR]

This is the first I've heard of consistency issues, especially with the adzuki cream, which is why they do have so many repeat customers. The new location is recent, and it's hopefully an isolated incident.

[FoodDabbler]

As reported above, I've noticed variations in the almond croissants, and this week in the maple pecan bun. The adzuki cream has always been reliable for me.

[Allstonian]

The Comm. Ave. location has been open since at least November 2009 (http://chowhound.chow.com/topics/6643...) so one would hope that they're over any "new location" hiccups by now.

I will say that after one of the recent outbursts of raving about Japonaise's croissants, I bought a selection from that location, and regretted that I hadn't stuck with Clear Four, only a couple of blocks away. I do love a good almond croissant, but overall found the Japonaise ones perfectly nice but not All That.

[StriperGuy]

I've eaten dozens over the years and never had a consistency issue.

[teezeetoo]

always buy mine at the beacon and st. mary's location - either ahn doughnut, almond croissant, or their cranberry walnut roll - never had any consistency problem at all. literally, over years. not a big fan of the cake doughnuts but that's largely a matter of taste and my husband likes them. haven't tried commonwealth or porter square so can't say.

[BackBayGirl]

I think Petsi's Pies also has Iggy's croissants. I love their butter croissants (Iggy's) and will be psyched to see them at the farmers' market.

[FoodDabbler]

Almond croissants are too serious to be left to the uncertainties of my memory. I got one from Japonaise on Thursday (Porter) and one from Iggy's on Friday (Fawcett). The Japonaise one was richer, with a crisper exterior. The Iggy's was lighter and more fragrant. I only eat almond croissants about 6 times a year, so as a dessert treat I'd personally go with Japonaise. But if I wanted something sweet every day with my morning coffee, I'd prefer Iggy's.

[Klunco]

Although it's a bit far out and I feel like a traiter (because I live a five minute walk from Clearflour and buy all my breads and croissants there) I still think Quebrada in Wellesley has the best Almond Croissants of anywhere. Tons of almond flavor, large, flaky, and a good amount of creamy marzipan inside. Their Pain au chocolates are good as well, especially if you like a higher ratio of chocolate than your standard PaC (although occasionally it's a little too much).

I'll have to try Iggy's almond croissants. I love clearflour's escargot aux raisins and their plain croissants, but I've always felt the almond were a bit too subtle for my tastes. Also, Sportello in the seaport has great butter croissants.

-----
Sportello
348 Congress Street, Boston, MA 02110

[edgewater]

I totally agree with you on Quebrada's croissants.

[opinionatedchef]

with almond croissants, your taste is my taste. but isn't quebrada still in arlington as well?

All almond croissant lovers: when next in Burlington VT, get thee to Mirabelle, a bakery that is actually, honestly and fabulously- terrific, and just the thing that, if it were in Boston, would have me shut up about saying that Boston has NO great bakeries. Also, I'm guessing here, but maybe many of you that love almond croissants- also love almond horns- and Mirabelle's are unbeatable. And they freeze very well, so i always bring them home from there.

[FoodDabbler]

I have to say that I prefer the ones from Japonaise -- almond and plain.

On every other issue I agree with you.

[teezeetoo]

count me with Food Dabbler on this one. Something about the smaller size and crispness of Japonaise: they seem just right to me. Love the almond.

[MC Slim JB]

Is it too late to take that second apostrophe out of your headline? It confused me.

I know of a few places that bake much of their own stuff but get their croissants from Iggy's, like the Wholy Grain and Cutty's. They are really fine (and are a boatload of work).

http://mcslimjb.blogspot.com/

[StriperGuy]

Whew, thanks Sr. grammar checker ;-)

[Allstonian]

I'm a sucker for almond croissants - who carries them in Boston proper? I tried checking out the Iggy's website, but it's breathtakingly out of date.

[BostonZest]

They will be available at the Copley Farmers' Market on the 18th.

[Allstonian]

Thanks! Although I'm assuming you mean the 17th.

[BostonZest]

yes, I have market schedules running though my head. The 18th is Prudential's opening.

[Allstonian]

Huh - I thought Pru was Thursdays? In any case, I look forward to markets again!

[Allstonian]

I finally got to the Copley Square market on Friday - I'm afraid I was not impressed with the almond croissant from Iggy's. The filling was fine, but the pastry was downright tough. Oh well.