Parisian bakeries: where to taste the best croissant
Updated: September 2025 • Written by Beaurouge’s Paris-based guides
If Paris had a sound, it might be the crackle of a perfectly baked croissant. But not all croissants are created equal. This guide reveals where to taste the best croissants in Paris — from historic institutions to visionary artisans and beloved neighborhood bakeries.
Prefer a crowd-smart, door-to-door tasting with a guide? Explore our Paris food itineraries.
Jump to: What makes a great croissant? • Map & quick video • 10 essential bakeries • How to order like a Parisian • FAQ
What makes a great croissant?
Photo: fresh trays just out of the oven
A proper Paris croissant balances a crisp, shattering exterior with visible honeycomb layers and a long, clean butter finish. Top bakeries use excellent French butter and slow fermentation for depth of flavor.
Video: quick English overview of what to look for
Map & quick plan
Paris Croissant Map — Beaurouge
Open in Google MapsDrop our 10 picks on your map and plan a neighborhood “croissant crawl”: two classics + one creative, coffee in between, a market stroll to finish.
Ordering basics: “Un croissant s’il vous plaît.” Plain = croissant au beurre; almond = croissant aux amandes.
10 essential bakeries for a truly great croissant
1) Du Pain et des Idées
Benchmark croissant: deeply caramelized shell, airy honeycomb, long buttery finish. Opened in a century-old storefront by Christophe Vasseur, it became a chef-favorite for its slow-fermented doughs—his spiral “escargot” pastries are almost as famous.
34 Rue Yves Toudic, 75010 — Map
2) Pierre Hermé
Haute-pâtisserie meets viennoiserie: clean lamination, impeccable butter. Nicknamed the “Picasso of pastry,” Hermé brings seasonal creativity (and precision learned in haute cuisine) to a classic that stays elegant rather than heavy.
126 Boulevard Saint-Germain, 75006 — Map
3) Stohrer
Oldest pâtisserie in Paris (founded by Nicolas Stohrer). Beyond the glossy, consistent croissant, the house is famed for inventing the baba au rhum. The wood-paneled boutique on rue Montorgueil feels like a time capsule.
51 Rue Montorgueil, 75002 — Map
4) Blé Sucré
Bronzed, whisper-light croissant with a gentle sweetness. Created by chef-pâtissier Fabrice Le Bourdat, ex-palace pastry chef, it’s equally adored for its perfectly glazed madeleines eaten on the square’s benches.
7 Rue Antoine Vollon, 75012 — Map
5) Maison d’Isabelle
Generous, butter-forward croissant made with AOP French butter. A beloved Latin Quarter stop thanks to warm, fast service and prize-winning viennoiseries that still feel neighborhood in spirit.
47ter Boulevard Saint-Germain, 75005 — Map
6) Conticini
Contemporary precision: neat lamination, balanced butter, elegant bake. Philippe Conticini—pioneer of “gourmandise raisonnée”—chases texture and emotion; his viennoiserie is refined without losing warmth.
37 Rue de Varenne, 75007 — Map
7) Maison Landemaine (Oberkampf)
Dependable neighborhood choice with careful lamination and clean butter notes. Founded by artisans, the group champions consistent quality across addresses—great when you need an excellent croissant near where you’re staying.
28 Boulevard Beaumarchais, 75011 — Map
8) Laurent Duchêne (13th)
MOF-level technique yields a textbook croissant: fine alveoli, straight bake, restrained sweetness. The house is a quiet reference for pastry students who come to taste “how it should be done.”
2 Rue Wurtz, 75013 — Map
9) Bistrot Baguette
Montmartre favorite led by baker Sylvain Coulon-Gavalda, known for experimenting with heritage grains and natural leavening. Word-of-mouth among locals turned this address into a small cult for croissants with rustic elegance and lively aromas.
22 Rue Caulaincourt, 75018 — Map
10) Eric Kayser (Monge)
Widely available and reliably good—great between sights. Maison Kayser popularized artisan techniques at scale (like natural starters) to deliver a consistent croissant whether you’re near the Latin Quarter or farther afield.
8 Rue Monge, 75005 — Map
Good to know: there are countless delicious bakeries in every Paris neighborhood—half the joy is discovering your own favorite on a morning walk 😉.
Some houses—like Eric Kayser, Pierre Hermé or Maison Landemaine—operate across multiple neighborhoods (and even cities) with consistently excellent quality.
How to order like a Parisian
- Plain first: the butter croissant is the benchmark.
- Listen for the crackle: crisp outside, tender inside.
- Pair smart: espresso, café crème, or fresh OJ.
- Eat now: best within a few hours of baking.
Beaurouge tip: do a mini crawl—two classics + one creative—in one neighborhood. We’ll map an easy loop near your hotel.
Taste Paris with Beaurouge
From flaky classics to modern twists, we line up the best bites with café stops and market strolls—timed to when ovens ring and trays appear.
Paris croissants — FAQ
Where can I find the best croissant in Paris?
It depends on your route and taste. Classics: Du Pain et des Idées, Laurent Duchêne. Central polish: Pierre Hermé, Stohrer. Neighborhood: Landemaine, Kayser.
How much does a croissant cost?
Typically €1.3–€2.5; premium shops can be higher. Cards widely accepted; keep coins for small purchases.
What time should I go?
Early (opening to ~9:30) for peak freshness. Some re-bake mid-morning; ask if a tray is “just out.”
Is the almond croissant authentic?
The plain butter croissant is the benchmark. Almond is richer, often twice-baked—delicious but different.
Ready to plan a tasting walk? Browse our Paris tours or message us via Contact.
