I had La Boulangerie's croissants back at Cook-Au-Vin and they were sublime. I don't live anywhere near Logan Sq. so the dozen plan is going to be an issue. Here's hoping some consumer pressure can be exerted on New Wave to stop that nonsense.

We tried croissants at Hendrickx at 100 E. Walton and found them light and flakey, not bready at all. Tons of crumbs! I could have done without the powdered sugar on top, though (of the pain-au-chocolat), reminded me of being in beignet territory (white sugar on black blouse).

I'm not personally that troubled by La Boulangerie's dozen croissant requirement but it does seem like an odd business decision. The physical location is great but I would have thought there would be other locations right around there and that wouldn't have the restriction.

The issue for me is less the croissants, which I'm happy to buy by the gross, but limiting their ability to sell other pastries. I would have thought they could be persuaded to make kouign amann or canelé. Then again, I suppose if they were good, I'd sign up for the dozen plans on those too.

They were having some issues getting bread into the store on Sat, but were very nice and offered their day old loaves (including non-baguettes), normally half off, for free.

hsm wrote:...We tried croissants at Hendrickx at 100 E. Walton and found them light and flakey, not bready at all. Tons of crumbs! I could have done without the powdered sugar on top, though (of the pain-au-chocolat), reminded me of being in beignet territory (white sugar on black blouse).

A nice write-up of Hendrickx in Crain's yesterday spurred me to stop this morning to try the croissant. I also got a cup of coffee and a Belgian muffin. I found the croissant to be deliciously flaky with a perfect amount of chocolate. I haven't had the muffin yet. I went with the regular roast versus the dark roast. It was a decent cup of coffee, individually brewed when I ordered, but at $2.75 for a very small amount, it's not something I need again. The croissant though...I'll be back.

I've never been to France, but apparently the croissants in Montreal can rival them. I had a chance to visit Montreal this summer and was thrilled to try some amazing croissants and was wondering if anyone knows any places in Chicagoland that are decent. I've never been a fan of Croissants until I had them in Montreal, and living in the midwest I'm assuming there probably isnt much here that can compare. I'm no baker, and maybe I'm being ignorant but I dont see why it's so difficult to create a flaky, buttery croissant anywhere to rival the one's the french produce. And don't get me started on bagels either, since I havent found any here that can rival the ones in NYC or Montreal as well. I realize that part of it is the water which varies and of course the ingredients but if nyc pizza can be duplicated which seems more complex I don't understand why a Croissant can't. I've tried croissants at fox and obel and other bakeries but none can even taste half as good as what I experienced in Montreal.

I'm no croissaint expert but I do know what I like and I've liked these

La Boulangerie
2569 North Milwaukee Avenue

Beans & Bagels
2601 West Leland Avenue
and
1812 West Montrose Avenue

If you google best croissants in chicago you will find several threads on other websites regarding this. Some may be quite old so check to make sure the places are still open if you decide to go to them.

I definitely second La Boulangerie.

You may find this thread useful:
viewtopic.php?f=16&t=29196&start=0

Hendrickx & it's the best I've tasted in town.

100 East Walton St, Chicago, IL IL 60611

312.649.6717
Tue - Sat: 8:00 am-7:00 pm
Sun: 9:00 am-3:00 pm

Distant 2nd would be La Fournette.

La Fournette
1547 N Wells St
Chicago
312-624-9430

M-TH 6am - 7pm, F-Sat 6am - 11pm, Sun 7am - 6pm

Distant 3rd would be GNR Floriole.

Floriole Cafe and Bakery
1220 W Webster Ave
(773) 883-1313

All of my opinions are solely based on plain croissants.

I agree with pairs4life on Hendrickx - best I've had in Chicago and a really outstanding version. And I also agree that La Fournette's is pretty good, but well below Hendrickx quality. It's been a while since I've had the ones at Patisserie P, but my recollection is that they were one of the few that actually makes them from scratch. And I don't think I've tried Floriole's croissants.

BR wrote:I agree with pairs4life on Hendrickx - best I've had in Chicago and a really outstanding version. And I also agree that La Fournette's is pretty good, but well below Hendrickx quality. It's been a while since I've had the ones at Patisserie P, but my recollection is that they were one of the few that actually makes them from scratch.

I agree with you about Patisserie P being another solid example. We live closer to Hendrickx by a long shot, but before I found Hendrickx (through LTH of course) I would rush to Patisserie P at the opening bell & hope for a few, often all they made would be gone by frakking 9 am, but you can call and ask them to set some aside for you.

I live a stones throw from La boulangerie and enjoy all their baked goods, and have many mornings done the coffee from new wave/croissant from La B dance (even buying in 8s recently). However, NW has now begun to stock croissants from Beurrage, a *boutique* bakery in Pilsen. They are Excellent, and dare I say, better than LBs. I love living in Logan Square.

AMW, we (Katherine Anne Confections) are also carrying Beurrage's croissants (classic + savory of some type) delivered every day, of course. I also prefer them to Boulangerie's as I find them much flakier. And they go perfectly with a truffle We're at 2745 W. Armitage. I also love living in Logan Square!

Cheers,
Katherine

I picked up a croissant from Bennison's yesterday at the Andersonville farmer's market. It looked beautiful from a few feet away - golden brown crust, obvious ridges and seemingly flaky layers, everything you look for in a great croissant. But the minute I tasted it I knew it wasn't good. I suspect part of the problem may be that they covered and then transported them while still warm because the exterior, though beautiful, was not the least bit flaky, even thought it appeared as if it should have been. The interior though was not as layered and buttery as I expected either. So perhaps be cautious about buying these at a farmer's market (not that they'll set you back much). I don't believe I've ever tried one at their bakery so I don't presume to judge the quality of the freshly baked and served ones there.

So perhaps be cautious about buying these at a farmer's market (not that they'll set you back much). I don't believe I've ever tried one at their bakery so I don't presume to judge the quality of the freshly baked and served ones there.

I've been buying the Bennison's croissants, especially the almond filled ones, pretty regularly at the Evanston farmer's market this spring, and I'd agree about the erratic quality. Some weeks they're terrific, others pretty ordinary. I think another factor may be the weather. We've had some damp drizzily Saturdays and keeping and selling the croissants outdoors is going to play havoc with their crispness.

This thread is in bad need of an update given some more recent additions to Chicago. Cellar Door Provisions (3025 W. Diversey) prepares their croissants from scratch, and even churn their own butter from Kilgus cream, and my croissant from there was the best I've ever tasted in Chicago. Similarly, their pain au chocolat and morning bun (croissant dough, cinnamon and sugar) are stellar.

Bad Wolf Coffee (3422 N. Lincoln) also makes croissants from scratch. They're terrific, just not in the same league as Cellar Door's in my opinion.

Gingersnap Sweets & Such (1416 W. Irving Park) makes croissants from scratch. The croissant was very good, but a couple of notches below Bad Wolf. The pain au chocolat was good, but suffered from a chocolate baton that did not get distributed at all within the baked croissant.

Finally, I have not yet visited Beurrage (1248 W. 18th Street), mentioned above, but the owner/baker of Cellar Door credits some tutelage from Beurrage (run by the former baker at Fig Catering) in perfecting Cellar Door's croissants, so Beurrage will be a must visit for me in the near future.

Yes, Beurrage is pretty special. They make plain, chocolate, almond and pretzel croissants from scratch. While I slightly preferred the croissant at Cellar Door (might be because of the house-churned butter), the croissant at Beurrage was fantastic. Of the ones I've tasted (most), I'd rank Cellar Door slightly ahead of Beurrage, with Bad Wolf's a few notches below (but still outstanding). Then places like Hendrickx farther down.

Another croissant report: Fritz Pastry, recently rated in the top 5 of Chicago. Well, this was a major disappointment and I'm stunned that anyone could have tried this and enjoyed it. It was smallish, very heavy, terribly over-glazed to the point of being crisp rather than flaky and greasy. It actually tasted decent, but really paled compared to the better ones I've had. As for it being ranked in the top 5, I'm not sure it would make my top 20. Are there even 20 places making their own? I'll leave it at that.

I know this is hard to believe but Elly's Pancake House in Jefferson Park has a French trained baker who makes their pastries each morning. Croissant, pan chocolat, and pan au raisin all meet the demanding palate of my Fifille and her French parents. Their baguette are also excellent!

Octarine wrote:I know this is hard to believe but Elly's Pancake House in Jefferson Park has a French trained baker who makes their pastries each morning. Croissant, pan chocolat, and pan au raisin all meet the demanding palate of my Fifille and her French parents. Their baguette are also excellent!

Address: 5310 N. Milwaukee Ave.
Chicago, IL 60630
Phone: 773-775-1333
Fax:773-775-2333
Hours: Open 24 Hours
Closed Monday and Tuesdays 10pm-6am

Octarine wrote:I know this is hard to believe but Elly's Pancake House in Jefferson Park has a French trained baker who makes their pastries each morning. Croissant, pan chocolat, and pan au raisin all meet the demanding palate of my Fifille and her French parents. Their baguette are also excellent!

Thanks for sharing Octarine - that's great to know! Do you know if there's a standard time in the morning when they're ready?

I'm on my way there right now to pick up Sunday breakfast and a ciabatta. I'll ask and report back.

BR wrote:

Octarine wrote:I know this is hard to believe but Elly's Pancake House in Jefferson Park has a French trained baker who makes their pastries each morning. Croissant, pan chocolat, and pan au raisin all meet the demanding palate of my Fifille and her French parents. Their baguette are also excellent!

Thanks for sharing Octarine - that's great to know! Do you know if there's a standard time in the morning when they're ready?

I agree, that's good intel! I am not big on breakfast places but this info prompted me to put a pushpin on my map at this location.

BR wrote:

Octarine wrote:I know this is hard to believe but Elly's Pancake House in Jefferson Park has a French trained baker who makes their pastries each morning. Croissant, pan chocolat, and pan au raisin all meet the demanding palate of my Fifille and her French parents. Their baguette are also excellent!

Thanks for sharing Octarine - that's great to know! Do you know if there's a standard time in the morning when they're ready?

Thanks to Fifille and Octarine for the tip on Elly's in Jefferson Park when I was researching local croissants for our Chewing the Fat Paris episode. It seems strange that a pancake house has viennoiseries but the restaurant has a whole pâtisserie / boulangerie in back, with its own entrance from the parking lot, right across from American Science & Surplus. There's also nice outdoor seating with flowers boxes and shade umbrellas. The first batch of croissants and baguettes is usually out by 6 a.m. Their pastry chef is Nabil Hammoutene, who's Algerian and yes, trained in France. He was previously the pastry chef at The Deer Path Inn in Lake Forest. Nice guy and overall nice staff.

So far I've only tasted one pain au chocolat and one pain aux raisins. I think they're good for the location. I'm really looking forward to tasting the Opera Cake.

I visited Elly's this morning to pick up a croissant and pain au chocolat and was generally impressed. Nice, buttery flavor. The interiors were pretty light and the chocolate was nicely distributed in the pain au chocolat. The exteriors were on the greasy side and more crisp than flaky. Still, a lot better than what I tried at Fritz's, and I suspect the best you'll find within miles.

Though I'd undoubtedly prefer the croissants from Beurrage, Cellar Door or even Bad Wolf, I'm also thrilled to know that there are respectable croissants, pain au chocolat and probably a lot more hiding out in the heart of Jefferson Park (conveniently on the way to my office). Who would have thought. Thanks Octarine for the heads up - great find!

According to their Facebook page, pastry chef Jean-Yves Martin has returned after a lengthy convalescence, so house made croissants are available again at Beans and Bagels:

Beans and Bagels
2601 W. Leland
Chicago IL 60625
(773) 649-0015
https://www.facebook.com/beansandbagels

The croissants at the recently opened Patisserie Coralie are among the best in the Chicago area. And nicely priced, too!

Patisserie Coralie in Evanston

I've always thought Floriole makes a decent croissant, but never a great one. But the croissant I purchased from Floriole this past weekend was the best I've ever had there and rivaled some of the very best croissants in the city - crispy and flaky crust yielding to layers of pillowy, buttery dough. No, not quite Cellar Door, but outstanding indeed.