You cannot visit Paris without getting a warm and flaky croissant for breakfast. As a local, let me guide you through the best spots in town. Born and raised in Paris, I’ve spent the past years eating my way through my city to find you the most authentic spots and make your trip to Paris memorable. So let’s go!
What actually makes a perfect croissant?
I actually made a full video on this, because I think most people don’t know what to look for. Here’s my checklist.
Size. A proper croissant should fit in a normal hand. Not too small, not oversized and puffy. Proportions matter.
The layers. You should clearly see the layering on the outside. That’s literally the whole technique behind making a croissant, the lamination. If it looks smooth and uniform, something went wrong.
The shine. It should be slightly shiny, but not too much. If it’s very glossy, chances are they used sugar to glaze it. Not ideal.
The crumbs. This one is my favorite test. There should be crumbs, it means it was freshly baked. No crumbs at all? Not fresh. But if there are way too many, it was probably warmed up from the night before. You want the sweet spot in between.
The sound. When you bite into it, or even just press it slightly, you should hear a crisp. That crunch is non-negotiable.
The taste. Finally, it should taste buttery and creamy. Rich, but not heavy. That’s what you’re paying for.
First rule: always ask for a croissant au beurre. Pure butter, no shortcuts. And don’t be shy, you can ask for it bien cuit (well baked) or pas trop cuit (lighter) depending on your mood.
Second rule, and this is important: croissants are a morning thing. You eat them at breakfast, not after 11am. In France this is basically sacred. Don’t be that person ordering a croissant at 3pm.
My favorite places for croissants in Paris
Plein Cœur
If you ask any Parisian right now where to get the best croissant in the city, Plein Cœur keeps coming up, and it makes sense. Behind the counter is Maxime Frédéric, voted best pastry chef in the world. The croissant here is exceptional. His viennoiseries in general are on another level. You won’t be disappointed.
📍 64 Rue des Batignolles, 75017
Rouge et Blanc
A brand new address near the Eiffel Tower, open for barely a month, and already making waves. Two young pastry chefs, 24 and 25 years old, who’ve trained with some of the biggest names in French gastronomy. Their croissant is very good. This is one to watch.
📍 Rue du Commerce, 75015 Paris
Mamiche
This is a tourist’s favorite spot. The croissant is tender and buttery, but it truly lacks some crunch in my opinion. Plus, you will have to queue for it. You should rather go there for their choux à la vanille and the babka. You’ll thank me later.
⚠️ Go early. The line moves but the best stuff sells out by late morning.
📍 45 Rue Condorcet, 75009 / 32 Rue du Château d’Eau, 75010
Christophe Louie
This one is my personal favorite. I collaborated with Christophe last September, and we did a « Croissant Party », so just that tells you everything. He is a panettone master, but always an incredible pastry chef. He also makes croissant, and he is less known for that. But locals know and for that matter they sell out very fast. So get there early.
📍 12 Rue Dupetit-Thouars, 75003
Jeffrey Cagnes
An honest, classic croissant. Nothing to complain about, and that’s exactly the point. Sometimes you don’t need fireworks. You just need it done right.
📍73 Rue Montorgueil, 75002 / 24 Rue des Moines, 75017 / 1 Bd de la Madeleine, 75001
La Maison d’Isabelle
This is a very popular spot for tourists as they won the best croissant in 2018, quite some time now. And I get it, it’s very buttery, the quality is there. But honestly? For me it lacks crunch. A croissant without that shattering first bite is missing something fundamental. So it’s not an address I’d put at the top of my list, but if you’re nearby it’s worth trying and making up your own mind.
📍47ter Bd Saint-Germain, 75005
What about creative and filled croissants?
A quick word on L’Éclair de Génie, which does filled croissants, with chocolate, jam. The execution is technically impressive. But I’m just going to say it: for a Parisian, filling a croissant is basically a crime. A croissant should be eaten plain. No jam, no butter on top (yes, some people do this), no chocolate spread. The whole point is the pastry itself. If you want a croissant, eat a croissant. If you want something filled, there are other viennoiseries for that.
Tips to eat croissants like a Parisian
Arrive before 9am, warm croissants are a completely different experience, and the best bakeries sell out early starting at 8am. Always say “bonjour” when you walk in (it genuinely matters). Ask specifically for a croissant au beurre. Eat it on a bench, walking along the Seine, or at a café with a noisette. And don’t try to eat it neatly, the flakes everywhere are part of the charm.
Want all my Paris spots in one place?
My Bakery Map has every address I love, always updated with new finds. And if you’re planning a full trip, my Paris Map has 800+ spots to explore the city like a local.
Bon appétit! 🥐