Summer brings me to the old continent every year to visit friends and family in Spain, my home country. Besides the usual relaxing frenzy, this year we’ve worked in a trip to the south of France. It’s been beyond awesome. As in, this is how we roll in the quaint town of Araux:
For a lovely week, I followed a strict diet of scrumptious heavy fats, with an emphasis on pastries and foie gras. Every morning I trotted down the stairs, giddy with anticipation for breakfast. See, in Brooklyn, during the week, breakfast is a meal that usually happens while doing five other things in a matter of 60 seconds. At La Maison de la Fontaine, the amazing guest house we stayed at in Araux, breakfast was a sunny sit-down affair that included orange juice, coffee, fruit, and (here we go) a croissant and a pain au chocolat. No “or” there, always “and”. The bakeries in this rural part of France are modest and far from fancy, but they all make croissants that cause me to start looking up local real estate prices.
Back in Brooklyn, perfect croissants are not as easy to find as in France, but we still have a bunch of options that are très délicieux. I have put it in my to-do’s for the next few months to sample flaky goods from our local patisseries, in search of The Best Croissant in Brooklyn. Until that happens, here are my current three faves:
Freshdirect: although these guys are headquartered in Long Island City, they deliver to my doorstep, and their croissants are so awesome they must be included. They are the best deal you can find (box of 4 for $5.99), perfectly flaky and buttery but not greasy. Their pain au chocolate always has me scanning my husband’s plate for little leftovers. They come frozen, which gives you the double bonus of the smell of fresh baked croissants and warm, soft treats when they’re out of the oven.
Colson Patisserie: The sister shop of Chef Hubert Colson’s outpost in Belgium has made me risk a double-parking ticket many times (tapping toes on wood table). All of their pastries are delicious, but their croissants -the ones from the home photo- are top notch. 374 9th Street in Park Slope.
Marquet Patisserie: The chocolate used in the pain au chocolat at this little shop is darker and denser than most, which I love. Their croissants are on the crisp side rather than soft. This patisserie has been around since 1989, which is enough of a testimony of how awesome their pastries are. 221 Court Street in Cobble Hill.
Hmm, buttery goodness. What’s your pick?