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While Londoners are losing their minds over Dominique Ansel’s cronut, the Parisian love affair with the croissant endures. These famously flaky pastries have been fuelling the city for hundreds of years – long enough to know there is nothing more tragic than a pale, soggy croissant to start the day. So after working our way through the finest jambon-beurre, we’ve scoured pâtisseries far and wide for the crème-de-la-crème of the capital’s croissants au beurre.
Ranked on appearance (golden all over and brown on the bottom), pastry quality and taste, these buttery beauties are well worth crossing Paris for. Your breakfast may never be the same again.