The croissant, born in Austria before being reinvented by French bakers, has become a symbol of breakfast. Several craftsmen established in Nice perpetuate this expertise with buttery, crispy and unique creations.
The croissant: symbol of French gastronomy and emblematic indulgence of our breakfasts! It is the pastry most enjoyed by the French.
In reality, the croissant has its origins in Austria. In the 17th century, it was a pastry called kipferl, in the shape of a crescent moon – symbol of the Austrian Empire – and prepared from a plain brioche dough, sweetened or with nuts.
In the 19th century, the croissant arrived in France through Viennese bakeries in Paris. French bakers then transformed the kipferl into a pastry made from butter puff pastry dough: the croissant. Lighter, crispier and airier!
Two types of croissants are enjoyed: the butter croissant – better and richer – and the ordinary croissant made with margarine, often offered in industrial bakeries.
What does the croissant evoke for you? For me…
A crispy puff pastry. Curled crispy ends. A buttery aroma and taste with notes of toasted cereals. Warm during morning hours to gently awaken my palate. In the mouth, it reveals itself light and airy. Its texture and the richness of its butter blend with my hot morning beverage…
My Favorite Croissants from Nice:
The Delicate by Philippe Tayac – Philippe Tayac Pastry Shop at 15 Rue du Maréchal Foch
The Fragrant by Marc Payeur – Breads and pastries Carabacel at 9 Rue Pastorelli
The Sexy by Franck Soula – Pistache at 16 Rue Emmanuel Philibert
The Buttery by Patrick André – Maritime Bakery at 17 rue Bavastro
The Melting by Julien Dugourd – Julien Dugourd Pastry Shop at 4 Rue Catherine Ségurane
The Gourmand by Michel Fiori – Fiori Bakery at 19 Boulevard Raimbaldi
The Soft by Pierre Olivier Dubost – Les Petits Marchands Bakery at 8 Rue Catherine Ségurane
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