Beurrage - croissants & more in Pilsen

A couple of years ago, Molly of Fig Catering posted about the opening of Beurrage as Fig's own baker was behind Beurrage. And yet Beurrage has somehow flown completely under the radar here. But if we're going to talk about great breads and pastries in Chicago, Beurrage has to be in the discussion. In fact, as I mentioned in the Cellar Door thread, Beurrage provided some tutelage for Cellar Door's croissant-making.

Yesterday, I made the short trek to Beurrage from Lincoln Square - a pretty easy trip considering Beurrage is pretty close to the expressway. Though I was there to try their much lauded croissant, I also picked up an almond croissant, a pain au chocolat, an everything bagel and a loaf of sourdough.

The croissant, almond croissant and pain au chocolat were all terrific - flaky, buttery, layered and delicious. I've tasted countless croissants in Chicago, and I rank Cellar Door's and Beurrage 1 and 2 in Chicago, with a big gap before you get to number 3. I found Cellar Door's to be just a tad more flavorful, and I wonder if this can be attributed to the fact that Cellar Door is churning their own butter. In any event, this croissant (and the almond and chocolate too) was fantastic.




Plain croissant (top); almond croissant and pain au chocolat (bottom)



The everything bagel was pretty impressive too. Crisp exterior and good flavor; my lone complaints are that I would prefer it slightly denser and just a tad less chewy, but still, this was one of the better bagels I've had in Chicago. I particularly loved the addition of caraway seeds to the exterior of the everything bagel, though I wish there was more of the everything topping covering the bagel.


Everything bagel



Finally, I purchased a loaf of their sourdough and it is terrific too. They also had a Pilsen sourdough (whole wheat) and a number of other breads and pastries, both sweet and savory.


Assorted breads/pastries at Beurrage



Needless to say, Beurrage is pretty close to (or at least not far from) a number of board favorites. So as long as Beurrage is diversifying Pilsen, I highly suggest that you diversify your trip to this area. You will not be disappointed as Beurrage is clearly an upper echelon bakery Chicago is lucky to have.

Beurrage
1248 W. 18th Street, Chicago
773.998.2371

$2.50 for an excellent croissant? Sign me up.

cilantro wrote:$2.50 for an excellent croissant? Sign me up.

+1 on this. I tried the almond croissant on Sunday and it was just as Brad described it. It was a bit more expensive now - $3.50 IIRC.

This might have to be my one two punch on Thursday.

Yesterday I attended the Open Market event. Beurrage had a booth there and I tried a variety of their items. All were absolutely terrific. He really knows how to do flaky breads (croissants, etc). I also had a wonderful poppyseed brioche. (Sorry, no photos.)

I placed a special order with Jeff of Beurrage -- lots of pastries for my office -- and he did a fantastic job. Croissants, chocolate croissants, almond croissants, a fig pastry with a croissant-like dough (which made me wonder whether he started making this at Fig Catering), scones and some other danish. Everything was phenomenal, Jeff was very easy to work with (which is why I went there in the first place) and I've never heard so many people having "When Harry Met Sally" moments as when they were eating these pastries. Just a really special place, with easy street parking, that we are lucky to have in town.

beurrage is supplying the croissants and donuts to gaslight coffee shop in logan square. unfortunately, for no apparent reason, the staff hasn't removed the sticker on the pastry case which identifies the pastries as coming from fritz bakery. no more fritz- beurrage and southport grocery for muffins and scones.

Those fig things are insanely delicious.

The flaky pastries are amazing, but Beurrage also might just make the best baguette on the southside -- crusty, sour, perfectly baked. I go out of my way to get one if I'm anywhere in the area. Beurrage is something special.

Frankly, I didn't care much for one of their specialties, the chocolate-banana croissant with hazelnuts. The hazelnuts sprinkled on top were a nice idea, but the banana seemed to dilute the flavor of the chocolate filling rather than add to it. Frankly, I prefer a lot more chocolate aggression in my pain au chocolat. But I'm in agreement with much of the above; the plain croissant was one of the best I've had in Chicago, and a good croissant really requires no embellishment (not even a pat of butter; it should provide its own), and this one certainly hit the target for me. (The apple-cranberry danish was pretty good, too.)

Crisp, flaky, buttery, light, Beurrage croissant shrapnel all over my shirt, table and parts beyond. Delicious



Beurrage Croissants, count me a fan!

mtgl and Yelp are reporting that Beurrage has closed. I hope it's only temporary, as Beurrage was producing some of the best baked goods in Chicagoland.