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Proof Croissant...Not Even Close.

Chowhound has failed me miserably.

I finally made it to Proof. The croissants were not even close to Chaumont.

First of all, they were the same price (ok, fine, $.05 less), and about half the size. That would be ok if they were mind-blowing croissants.

But they are not. They are just A-OK croissants, done in that rather American style. Like a slightly better version of the croissants my grandparents by in bulk from Costco for holidays... They're very crispy, but not necessarily flakey. More spongey than delicately layered. Didn't really have that magical butteriness that great French croissants have, which Chaumont delivers in spades.

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  1. Glad I wasn't the only one.

    1 Reply
    1. re: ns1

      I personally like Los Feliz Cafe on Hillhurst, a little different style than proof but layers and layers of buttery, crispy goodness!

    2. Just had a great croissant at Chimney, in DT right next to Chinatown!

      1. And then, of course, one can widen the scope of the battle by throwing Maison Giraud http://chowhound.chow.com/topics/925511 into the mix too...

        And J.L. says http://chowhound.chow.com/topics/9255...

        10 Replies
        1. re: Servorg

          Maison Giraud has great baked goods all down the line. (perfect execution of the hard-to-execute canele).

          The Farm Shop also has great butter croissants.

          1. re: Servorg

            I just had the chocolate croissant at Maison Giraud and it was quite lovely.

              1. re: Dirtywextraolives

                Those damn croissants are really insanely delicious.
                I can't purchase them all that often because they don't make it home and my car looks like they exploded all over the place…they're so flakey.

              2. re: kevin

                Thanks for lettin' us PP folk that you was in our hood.

                1. re: Wayno

                  Sorry. Guys.

                  It was somewhat spur of The moment.

                  Btw, did anyone else try the stand at the farmers market called Mu's for thir lobster rolls.

                  I found them too be quite tasty but they went to heavy with the old bay seasoning.

                  1. re: latindancer

                    Croissants or the Mu's lobster rolls ???????

                    Thanks.

                    1. re: kevin

                      Oops sorry, the croissants…I love them :).

                      I will have to try your rec for the lobster rolls though, one of my favorites.
                      Which farmer's market?

                      1. re: latindancer

                        Sunday PP FM. Grab a lobster roll and then a croissant or vice versa.

              3. Bought croissants from Amandine last week for my brother, visiting from Austin. Warmed in a 225-degree oven for him. $1.95 each. He was really impressed.

                6 Replies
                1. re: nosh

                  The re-heating of the croissant is, I think, key. You can even pop them in the microwave for like 15-sec. Makes a world of difference.

                  Tried the BreadBar ones today (from the Brentwood Farmer's Market). Big fail, IMHO. Not buttery enough, and too bready (perhaps not surprisingly?).

                  1. re: ilysla

                    MICROWAVE?!!! No Ilysia, no!

                    Microwaves destroy bread - makes them chewy, dried and all around sucky.

                    Toaster oven would work fine..

                    1. re: foodiemahoodie

                      I thought about putting a ::gasp:: after my statement. ;)

                      Even just a few seconds? I sprinkled w/ a touch of water beforehand.... Will try the oven since I don't have a toaster oven....

                      BTW, I didn't microwave the BreadBar croissant, so it was unimpressive all on its own....

                      1. re: ilysla

                        One of the elements of a good croissant is a shatteringly crisp shell -- a microwave can soften this quickly. Microwaves heat by steam -- heating the moisture that is in the food. Nope -- do the relatively low oven; it will heat pretty quickly.

                        1. re: nosh

                          I understand the concept, which is why I was shocked that it still came out crispy. But will definitely try the oven next time.

                          My main "complaint" w/ Amandine is that the croissants seem technically perfect but don't subjectively "wow" me. And apparently the ones from Maison Giraud are consistently greasy (from what I'm reading), which is unfortunate, since they seem to have the texture otherwise perfect....

                  2. re: nosh

                    Amandines are really great and much much much cheaper than other joints.

                  3. the croissant at auntie em's is still the best one i've ever had. it's crazy crispy and hard on the outside and soft and fluffy on the inside. they sell out fast on weekends, so i try and get mine by 10am. the last one i got was larger than my head. so it seemed… i can't eat an entire one in one sitting.