Overblog Follow this blog
Edit post Administration Create my blog

Burnt Cream

Burnt Cream

A Food Blog For Dining Out and Eating In


Boulangerie Ghisoni, 75008

Posted by Emma Bentley on August 4 2011, 19:02pm

Categories: #croissant

Croissant Competition: Part Nine

Today was another early start and because I'm finding it very difficult to get out of bed in the mornings at the moment, it was a bit of a rush to get to the office in time and that meant I didn't have time for breakfast. (Yes, I know, naughty Emma!) But after an hour and a half  in the office, I then left to go to my second place of work (more about that in another blog post to come soon I think.)
 
Considering I hadn't had breakfast (and Part Ten's boulangerie, which is on my way to work from the métro, was closed) I made the slight detour to this wonderful Corsican boulangerie that is slightly off the beaten track but that makes it even more of a wonderful find.
 

As well as croissants, they have an amazing selection for lunch - lots of fresh sandwiches and salads - and their baguette tradition I think is arguably the best I've had in Paris (and at 1 euro, it's also the cheapest!) You can obviously buy the food to take away, but they also have a very modern, clean seating area that would be great to meet a friend or shelter from the rain.
 

One of the criteria for this croissant competition is that I have to eat the croissant before 11am, otherwise, because buttery baked goods go stale very quickly, I run the risk of finding a stale pastry and/or not being able to judge the croissants fairly.

And as you can see, I made it back to my desk just in the nick of time!
 
 
 
As for the croissant itself, unfortunately, I'd got there too late for a "croissant beurre" so I had to make do (it was such a almost unbearable hardship!) with a "croissant aux amandes" ("almond croissant.") As you can see, the shape was not a crescent as croissants are supposed to be, so it loses a few points for that.
 

As for the texture and taste of the croissant, well that also took me aback. It had a couple of lines of chocolate in it, as well as the almond, and it wasn't made of flaky pastry as croissants should be either. This made the texture of the so-called 'croissant' very heavy and in fact, it reminded me (not in a bad way) of one of those slightly questionable desserts I used to have when I was a kid at primary school. I realise that's a very obscure reference that probably no-one else will get so, rather, imagine a Turkish baklava. That wasn't what was served at my very prim and proper English primary school, but it is similar in terms of texture and nuttiness of the dessert. Having said that, I did enjoy it. The weightiness of the croissant is possibly the Corsican influences coming through and although I'm not going to knock it, I am going to question the use of the word 'croissant'...
 
Ghisoni, 51 rue Laborde, 75008
Open Monday - Saturday, 7am - 8pm.
métro: Saint Augustin

Blog archives

Recent posts