Best Croissants in the world
1. La Maison d'Isabelle, Paris
Latin Quarter bakery serving the region's 2018 prize-winning all-butter croissant. Each is made with organic flour and Charentes-Poitou AOP butter; the queue moves fast.
Latin Quarter bakery serving the region's 2018 prize-winning all-butter croissant. Each is made with organic flour and Charentes-Poitou AOP butter; the queue moves fast.
Specialty coffee shop and cycling hub pouring espresso from local roasters and serving house-made waffles. High-end rental bikes hang from the ceiling; organized group rides depart from the front door.
Working bakery under a Bermondsey railway arch, turning out exceptional French pastries and sourdough. Morning queues are standard for the buttery almond croissants and kouign amann – popular items sell out fast.
Family-run French patisserie with counters piled high with classic viennoiserie and savory tarts. The almond croissant is an essential order, but the generous slices of vegetable quiche are just as good.
Quiet Pimlico bakery where locals stop for their morning coffee and pastry ritual. The counter is piled high with fresh croissants and cardamom buns – the white chocolate matcha cookies are a local favorite.
French-influenced bakery where the scent of baking hangs heavy in the small, warm room. Classic viennoiseries line the counter – the pistachio and chocolate swirl is a local favorite.
Neighborhood bakery serving French pastries and custom cakes, all made from scratch. The bright, cozy room smells of fresh baking and Monmouth coffee – glass cases display the day's classic tarts and sourdough loaves.
Viennoiserie bakery on the Regent's Canal with an open kitchen turning out classic French pastries. Outdoor tables on the towpath fill up with runners and walkers stopping for coffee.
Highland Park patisserie focused on meticulously laminated doughs, from classic croissants to kouign-amann. Long lines form well before the 9 am opening – the daily batch regularly sells out before noon.
French-inspired bakery built on hand-rolled, slow-fermented croissants. A line forms early for the classics – pistachio, everything, and chocolate almond – and popular items often sell out by noon.
