Croissant Competition: Part Eleven
It was clearly fresh. There was no question this croissant had spent less than 30 minutes out of the oven. It smelt delicious, the kind of smell that can stop you dead in your tracks as you walk past a boulangerie in France. And yet, despite it's 'youthfulness,' it had to be torn apart with some force, my two hands having a tug of war with the rope of butter and flour. As you can see from the photo above, it was practically a perfect diamond shape and the photo below (hopefully) shows you that it was one of the taller croissants I've had recently. However, it was let down on the taste.... actually, its lack thereof. I think after my excitement from the gorgeous toasted butter smell, I was expecting more than it delivered and for that reason I was slightly disappointed. Not so disappointed that I didn't scoff the lot within a few seconds nor that I wouldn't rank this up with some of the best croissants in Paris, but I don't think it was The Best.
The Eric Kayser boulangeries are known across Paris for their cakes, gateaux and tarts. They are so good they're going to be given their own blog post in due course, but just to whet your whistle, here are some photos taken of their window displays.
Eric Kayser, 85 boulevard Malesherbes, 75008