From Chicago Sun-Times · · 2m
Chicago’s 12 Best Croissants
A food critic samples 12 Chicago bakeries for the perfect croissant.
In brief
A food critic samples 12 Chicago bakeries for the perfect croissant. Chicago has 12 outstanding croissants ranging from plain to flavormaxxed. Originally reported by Chicago Sun-Times.
The Perfect Croissant Challenge
A food critic searches Chicago’s bakery scene for the ideal croissant after a post-pandemic boom in pastry quality.
Plain Croissant Wins
The critic prefers a plain croissant from Floriole Cafe & Bakery for its buttery, balanced flavor without toppings.
Floriole’s Story
Floriole opened 16 years ago in Lincoln Park and uses local rye and whole wheat flours in its starters.
The Croissant Process
Croissants start with mixing dough, wrapping butter, folding, chilling, and baking over multiple days.
Local Flours Matter
Bakeries like Publican Quality Bread and Floriole use local flours from Janie’s Mill and Spence Farm to enhance flavor.
The Taste Test
The critic tastes plain and flavored croissants at 12 bakeries to find the best balance of butter and flavor.
12 Chicago Croissants
The list includes plain croissants from Floriole, chocolate croissants from Good Ambler, and flavormaxxed options like banana pudding.
Good Ambler’s Chocolate Croissant
Good Ambler’s double chocolate croissant features three Valrhona semi-sweet chocolate batons.
Fat Peach Bakery’s Strawberry Milk
Fat Peach Bakery’s strawberry milk croissant uses a strawberry jam filling with sweet cream.
Del Sur’s Toasted Rice Croissant
Del Sur Bakery & Cafe’s toasted rice croissant includes wild rice and a subtle nuttiness.
Mindy’s Ham and Cheese Croissant
Mindy’s Bakery’s ham and cheese croissant combines Gruyère, smoked ham, and whole-grain mustard.
Cafe Consume’s Almond Croissant
Cafe Consume’s almond croissant has creamy frangipane and is filled with toasted almonds.
Pan Artesanal’s Guava and Cheese
Pan Artesanal’s guava and cheese croissant uses pink guava preserve from Michoacán, Mexico.
Floriole’s Chocolate Croissant
Floriole’s chocolate croissant balances sweet and salty with a warm chocolate center.
Bad Butter’s Ham and Cheese
Bad Butter’s ham and cheese croissant includes herbed porchetta, whole-grain mustard, and Gruyère cheese.
Guillotine Bakery’s Pain Au Raisin
Guillotine Bakery’s pain au raisin is a golden, buttery croissant with sultana jewels.
The bottom line
Chicago has 12 outstanding croissants ranging from plain to flavormaxxed.
