Which bakeries make their own croissants?

I recently met a Chicago-area wholesaler of French pastries, and I was dismayed to learn from him that (at least) one of my favorite bakeries in the city does not make their own croissants. I haven't yet been able to verify this information, but the possibility is disconcerting nonetheless.

I suppose it was naive of me to think that small bakeries regularly undertake the labor of making their own croissants from scratch (tgoddess makes it look so easy!), but apparently I held this romantic idea anyway. It reminds me of when Hellodali and I were researching the Giro del gelato, and I learned that almost no places make their own gelato--another romantic food that seems like it should be made only in small batches close to home, in an ideal world.

I'm just now learning about croissant suppliers like Bridor, Lenôtre, Le Coq Cuisine and European Imports and perceived differences in quality from using a North American versus, say, a French supplier. Which bakeries in Chicago make their own croissants? I think Fritz must, based on the one croissant I tried there--heavy as a shoe.

This has always been a fantasy of mine, to open a bakery that made literally nothing but homemade croissants from scratch with all sorts of delicious and esoteric fillings. Sigh.

Also, to answer your question -- I have seen with my own eyes that the Medici bakery on 57th street in Hyde Park makes their own croissants from scratch. And they are so good.

The only place where I've physically witnessed croissant-making is Beans & Bagels. Timeout or someone last year rated them as the Best Something in One of Our 800 Something Categories on one of our 7,000 "Best Of" Lists. I've tried these croissants three times now, and each has been underbaked, with unmelted chunks of butter still in the dough and a too-thick egg wash to provide a rich, golden color that belies the underdoneness.

My favorite croissants come from Julius Meinl, and while I've always thought they were made in house, I guess I have no direct knowledge one way or the other. If they are from a supplier, I'd love to know who that is so I could seek out those croissants elsewhere as well.

Gold Standard Baking specializes in croissaints which they make on a commercial level. You've probably had them, although they keep their name under the radar (full disclosure: they used to be a client of mine). They don't sell direct to the public, but if you want several cases of them, they might help you out. They're at 37th and Kedzie.

Kennyz wrote:The only place where I've physically witnessed croissant-making is Beans & Bagels. Timeout or someone last year rated them as the Best Something in One of Our 800 Something Categories on one of our 7,000 "Best Of" Lists. I've tried these croissants three times now, and each has been underbaked, with unmelted chunks of butter still in the dough and a too-thick egg wash to provide a rich, golden color that belies the underdoneness.

Kenny, my experience at Beans & Bagels has been exactly the opposite. Their croissants are the closest thing I've had in Chicago to the magic of croissants in Paris. Flaky, crispy on the outside and perfectly billowy on the inside. I've taken a particular shine to the spinach variety.

Hope you haven't completely given up on them yet. (Though one experience of unmelted chunks of butter and I probably wouldn't have given them 2 more chances, so more power to you.)

jsagoff wrote:Also, to answer your question -- I have seen with my own eyes that the Medici bakery on 57th street in Hyde Park makes their own croissants from scratch. And they are so good.

True, and true.

Kennyz wrote:The only place where I've physically witnessed croissant-making is Beans & Bagels. Timeout or someone last year rated them as the Best Something in One of Our 800 Something Categories on one of our 7,000 "Best Of" Lists. I've tried these croissants three times now, and each has been underbaked, with unmelted chunks of butter still in the dough and a too-thick egg wash to provide a rich, golden color that belies the underdoneness.

My favorite croissants come from Julius Meinl, and while I've always thought they were made in house, I guess I have no direct knowledge one way or the other. If they are from a supplier, I'd love to know who that is so I could seek out those croissants elsewhere as well.

I seem to recall that Beans and Bagels has a sign that says French pastries are made by so-and-so - a person's name, not a company. Maybe they've switched to, or from, making them in-house. Or maybe this so-and-so person makes them at Beans and Bagels.

Darren72 wrote:I seem to recall that Beans and Bagels has a sign that says French pastries are made by so-and-so - a person's name, not a company. Maybe they've switched to, or from, making them in-house. Or maybe this so-and-so person makes them at Beans and Bagels.

Right, I thought that was what I wrote: Beans & Bagels definitely has a person, a French baker dude, whom I have witnessed making croissants in the back of the store. Those are the croissants I've tried and disliked. He does, by the way, also supply those croissants to a couple of cafes around town.

PitaChip - I have not given up. Will give the B&B croissant another shot thanks to your excellent-sounding description (which is similar to the description I've heard from other people who seem to know croissants).

Kennyz wrote:
My favorite croissants come from Julius Meinl, and while I've always thought they were made in house, I guess I have no direct knowledge one way or the other. If they are from a supplier, I'd love to know who that is so I could seek out those croissants elsewhere as well.

I'm a huge fan of Meinl's croissants as well and assumed they were making them in house. But someone told me that they come frozen. I never substantiated this rumor. But they are damn good croissants. Maybe they come directly from the mothership in Austria?

viaChgo wrote:I'm a huge fan of Meinl's croissants as well and assumed they were making them in house. But someone told me that they come frozen. I never substantiated this rumor. But they are damn good croissants. Maybe they come directly from the mothership in Austria?

I sent them a message this morning. Hopefully, we'll have an answer soon.

Kennyz wrote:

Darren72 wrote:I seem to recall that Beans and Bagels has a sign that says French pastries are made by so-and-so - a person's name, not a company. Maybe they've switched to, or from, making them in-house. Or maybe this so-and-so person makes them at Beans and Bagels.

Right, I thought that was what I wrote: Beans & Bagels definitely has a person, a French baker dude, whom I have witnessed making croissants in the back of the store. Those are the croissants I've tried and disliked. He does, by the way, also supply those croissants to a couple of cafes around town.

Got it. When I saw the sign, I presumed it implied that this so-and-so guy made them somewhere else. In any case, my sickness that compels me to leave B&B with both a bagel and a croissant is the same sickness that forces me to get a slice of pan pizza from D'amatos nearly every time I get a sandwich from Bari.

Darren72 wrote:...my sickness that compels me to leave B&B with both a bagel and a croissant is the same sickness that forces me to get a slice of pan pizza from D'amatos nearly every time I get a sandwich from Bari.

Yeah, I've got that one as well - must be going around. It would be a bagel and a croissant for me too if I liked the croissants, but instead it's a bagel and a muffin, although the muffins were significantly better before the French baker dude was hired. Now they come in those dreaded paper wrappers that - while they surely make cleanup for the restaurant easier - cause me to lose 1/4 of my muffin to paper-sticking casualty and prevent the good butter flavor coating the tin from infiltrating the pastry.

I believe Hendrickx Belgian Bread Crafter makes their own croissants. I had a taste of their Belgian white chocolate loaf recently which was pretty tasty.

Nascent LTH thread

Hendrickx Belgian Bread Crafter
100 E. Walton
Phone: 312-649-6717

Hours: Tue-Sat: 8 AM - 7 PM, Sun: 9 AM - 3 PM

The GP wrote:I believe Hendrickx Belgian Bread Crafter makes their own croissants.

Haven't been there, but, yes, they make their own croissants, "about an 18-hour process," I was told on the phone.

happy_stomach wrote:

The GP wrote:I believe Hendrickx Belgian Bread Crafter makes their own croissants.

Haven't been there, but, yes, they make their own croissants, "about an 18-hour process," I was told on the phone.

And they're still about 1/3rd the price of a PN cannoli They must be garbage.

Which bakeries in Chicago make their own croissants?

Patisserie P in Uptown, IIRC (Argyle, a couple of blocks east of the red line stop).

Flourish Bakery on Bryn Mawr in Edgewater makes their croissants. Friends of mine bought the bakery a couple of months ago and are in the process of making changes. However, they have apparently always made their own croissants and will continue to do so.

Lovely Bakeshop on Milwaukee in Wicker Park / Noble Square makes their own might fine croissants, in classic and in chocolate, and the bakers will even discuss their technique with you if you ask.
http://www.lovelybakeshop.com/

happy_stomach wrote:

The GP wrote:I believe Hendrickx Belgian Bread Crafter makes their own croissants.

Haven't been there, but, yes, they make their own croissants, "about an 18-hour process," I was told on the phone.

Sad to say that I can't recommend their croissants. It's more like a horn-shaped brioche. Too bready with barely any sign of flakiness.

Hi,

I haven't tried them. A friend who lives nearby raves.

Taste of Paris
161 N Seymour Ave
Mundelein, IL 60060
(847) 949-9991

http://bennisonsbakery.blogspot.com/2010/05/why-be-stingy.html

happy_stomach wrote:I recently met a Chicago-area wholesaler of French pastries, and I was dismayed to learn from him that (at least) one of my favorite bakeries in the city does not make their own croissants. I haven't yet been able to verify this information, but the possibility is disconcerting nonetheless.

I suppose it was naive of me to think that small bakeries regularly undertake the labor of making their own croissants from scratch (tgoddess makes it look so easy!),...

I think that's one of the most flattering compliments I've ever received! And they really AREN'T difficult. Just seriously time-consuming.

And worth it for yourself. . .or people you REALLY love!

BTW, the recipe I'm devoted to for croissants can be found in:

Tartine
by Elisabeth Prueitt and Chad Robertson
Hardcover: 224 pages
Publisher: Chronicle Books (August 24, 2006)
Language: English
ISBN-10: 0811851508
ISBN-13: 978-0811851503

http://www.amazon.com/Tartine-Elisabeth-Prueitt/dp/0811851508/ref=sr_1_1?ie=UTF8&s=books&qid=1279667992&sr=8-1

I love the croissants at Bennison's. i've made my own for years and there is a huge difference between mine and the stuff you get at a lot of places in Chicago. They're really not that hard to make, they just take some time. Best compliment I every got was when I met my daughter in Paris and after sampling a local croissant, she said, "these aren't as good as yours." I think she might have been a little prejudiced.

Hi,

Isn't the time consuming really the waiting? How much is physical labor to overall time?

Regards,

happy_stomach wrote:I recently met a Chicago-area wholesaler of French pastries, and I was dismayed to learn from him that (at least) one of my favorite bakeries in the city does not make their own croissants.

So now I kind of feel like I was misled. The wholesaler I talked to had painted this picture that virtually no one--bakeries, restaurants, hotels--is making their own croissants anymore, driving his point home by divulging that one of the bakeries I had mentioned as my favorite (still hasn't come up in this thread) doesn't either. Granted, in the context of our conversation, it's understandable that he'd want to make his own business look as good as possible (they get their croissants from a Paris-based supplier, can't remember which one), but he led me to believe that he had done comprehensive research and found that croissants from scratch are a rarity in Chicago. Based on what I've been able to gather from my own research since that conversation and further suggested by responses in this thread, the situation the wholesaler described applies largely to 4/5 star hotels, which is where he worked before going into the pastry business.

Thanks, all, for your responses. It's good to know that croissant-making is not dead here, however variable the quality.

Cathy2 wrote:Hi,

Isn't the time consuming really the waiting? How much is physical labor to overall time?

Regards,

Cathy,

You're absolutely right on this. Pruitt's version of croissants adds up to approximately 1 hour of active/work time and about 18.5 hours of waiting/resting/in-the-oven time.

Croissants are not for the impatient.

That's true. Very little physical labor, lots of time. I have gotten faster over the years at rolling them out and been able to cut the time a little (because it doesn't warm up while I'm quickly rolling and folding) and I also triple the recipe. That way, it seems more worth the effort.

It's been a while since I made them, but you have to fold the dough every few hours. You can't make the dough in the morning and leave for the day. I know the Julia Child recipe isn't 18 hours...maybe 8. My homemade were as good as I've had in the U.S.

happy_stomach wrote:... driving his point home by divulging that one of the bakeries I had mentioned as my favorite (still hasn't come up in this thread) doesn't either.

So which bakery is your favorite? That they don't make their own croissants doesn't diminish them in my mind if the croissants are great. It would be nice to potentially learn about a new place.