If you think NYC is going to stick to plain croissants, think again. This city thrives on creating something new, something out of the ordinary. New York incorporates all kinds of flavors into its croissants, but even the more traditional ones are nothing short from amazing. So if you’re thinking about doing a croissant tour de New York (and you obviously should), here’s where to find the absolute best ones.
Kicking off with the biggest selection of croissants, Union Fare gives the French pastry a touch of America. This is what I imagine would happen if croissants could make love with American desserts. The result? An impressive line up different flavors, including red velvet croissants filled with cream cheese, cookies and cream croissants and birthday cake croissants filled with funfetti cream cheese (good luck with choosing). Oh, and Asia popped in to say hello with a matcha flavored croissant.
Even a French restaurant and bakery, run entirely by French people, can’t help but going a little more creative with their croissants. Yep, New York puts a spell on you. Maman’s croissants often change with the seasons, and my favorite crème brulee croissant filled with vanilla cream disappeared as Fall arrived, but I’m hundred percent sure it will make a comeback. For now, banana chocolate croissants and cranberry swirl croissants will have to do, and I’m definitely not complaining about that.
This isn’t just a regular almond croissant. I’ve been to Paris, and ate way more almond croissants than an average human being would probably eat, which is why I know the almond croissant at High Street on Hudson is something else. A biscuity almond layer covers the crunchy croissant, while inside you’ll find a silky smooth almond paste that melts in your mouth. It can get a little messy because the croissant is extremely flakey, so don’t eat this on a first date or something. Just have a relationship with this croissant instead.
The Jewish rugelach might not be a real croissant, but then again, none of the croissants in this blogpost really are. The flaky, little twists of dough taste like croissants and cookies combined, which is an obvious win-win situation. Breads Bakery gives the rugelachs a little upgrade, by filling them with nutella, mascarpone and strawberries. And we all know that’s another obvious win.
As you step inside the entrance of an unassuming, bare-looking office building, you’ll probably start the wonder if the blogpost you read about the best croissants in New York is actually legit. But then the scents of pastries hit you. And you realize I’m right, and you’re absolutely on the right track. The track to a buttery, flakey almond croissant filled with so much almond paste and chocolate combined, you won’t know if this is real life or a weird dream.
Finishing with the man who started all this croissant craziness, who ironically is French, Dominique Ansel. The cronut (a hybrid of a croissant and a donut) is a favorite amongst tourists, but I have no shame in admitting I love it too. Each month, Dominique Ansel rolls out a different flavor cronut, filled with an overflowing amount of jam or cream that oozes out with every bite.
Great food pictures! Definitely have to try one of those bakeries!
Thank you! Let me know which croissant you end up trying, would love to hear your thoughts 🙂