I Tried The Best Croissant In The World

Bakers across the world practiced the

ancient art of creating the perfect

croissant luxurious layers of buttery

perfumed dough Crispy Crunchy dark brown

exterior it's like a bakery swan song

But even after over a 100 Years of

making Grant does Perfection actually

exist which brings me here Paris today

I'm on a mission to visit the most

influential bakeries in Paris to find

arguably the best croissant in the world

so to begin we've divided this into

three categories the most popular

bakeries local Legends and finally

modern reinventions but most important

whichever all butter croissant is the

best tasting will win the overall

competition for best classic croissant

if there's going to be a place where the

perfect croissant exists it's going to

be here we're not doing this alone

though we need a little bit of help from

Adriana she's a Paris croissant expert

she's eaten every noteworthy croissant

across Paris while running tours here

for eating Europe it's actually one of

the top food tour companies on the

continent no big deal she selected the

best croissants from 20 of the top

bakeries and pastry shops all over Paris

we have a big task ahead of us less

talking more eating now for our first

stop we're at maon lisabel one of your

favorite places if I'm not mistaken when

you approach the bakery you can smell

the butter in the air which is amazing

so this is an awarded cresant there's

the best ceson competition taking place

in Paris every year and Isabelle won it

in 2018 when she opened the bakery what

are the guidelines for winning best

croissant in Paris so of course they

will judge it first after the shape the

aspect the regularity but there's the

flakiness the chewiness and then melt in

the M taste but then you also want it to

be like very buttery and very flavorful

the smell toasted butter brown butter

salt toasted wheat it really smells

incredible so cheers it's a nice way to

start a day right so all the guidelines

that I'm judging this off of exact same

as how they're judging it I'm also

adding the additional element of like

how does the honeycomb structure look

immediately you can see it is beautiful

super classic but here's the thing if

you're used to see any croissant in

America this is very different the first

thing you experience is the crunch it's

a very wispy crispy

crunch it's crazy and then the inside

super soft luxurious it instantaneously

melts in your mouth it's buttery it's

rich and it's nicely seasoned with a

little bit of sweetness at the end very

nice I'm going to give that an 8.5 out

of 10 for a Stars category and classic

croissant it's a twofer we're starting

up here I don't even know how it can go

up it's either just going to stay up

here or it goes down and I don't expect

that to happen so moving on our first

croissant of the day and I unfortunately

ate the whole thing you know and we only

have like over 20 croissants more to go

so I'm going to need to start pacing

myself here the next one isn't just a

big star in France there are other

things that are big here at Philipe Kini

what we are tasting here is one of the

world's largest croissants arguably the

largest arguably the only one of the

most famous chefs and pastry chefs in

Paris the first chef to bake a monolith

of a croissant that weighs one whole

kilo with this giant croissant he really

wanted to preserve the quality and make

sure that the croissant still pleases

the parisan paletes well we'll see I'm

going to treat this croissant like any

other croissant it just happens to be

extremely big this is so big that I

can't hear my right ear talking it's

blocking the sound

waves I don't know who this dude is I'm

showing it off now there's crunch not as

much as I would like making something

this big usually means that you have to

decline on quality I was so shocked that

it was still quite good despite its

enormous size that said I think in terms

of like deliciousness and quality of

just the croissant it's like a 6.5 out

of 10 it's above average but in terms of

experience it's a 9.5 out of 10 I mean

look at this thing you have to go here

if you're in Paris you have to try this

now I need to figure out what to do with

the rest of this moving on to a big one

panad one of Adriana's favorite spots

and apparently a big treat for me she

says Chef marijan is an expert at both

classic and reinvented croissants you in

the good place the best croissant in

town did you already see this look at

the glass amazing wonderful like me this

one wow this is with raspberry J

Rasberry you broke it oh oh Joshua turn

oh my God oh my God this is a 10 out of

10 experience first up reinvention his

by color Ras raspberry jam filled

croissant I mean look at this thing

unbelievable the raspberry jam isn't

overly sweet it tastes like very natural

raspberry puree it's excellent and it

also doesn't hide the fact that the

corant still has its buttery quality

look look look look what the camera

do so now it's your turn tell them tell

them but let's not forget the most

important thing the classic oh this is

the best honeycomb structure we have

seen I think ever I mean it's literally

perfect what kind of butter are you

using in this this one you know Al the

best wow wow wow so soft but the

exterior holds its crispiness The

inside's Buttery well seasoned the dough

is very nice M found our best one two

amazing croissants truly a hard decision

I love Chef marijana he's so sweet

honestly I want to be his best friend so

this raspberry croissant let me tell you

something this is a reinvention but it

was so incredible this is a big n out of

10 we now have a reinvention leader now

look it's a reinvented croissant it can

win that category but I'm also worried

about the overall competition for best

classic so maybe this one will take the

lead this croissant was incredible

classic yet new everything you want in a

croissant and a little bit more I think

this deserves a powerful 8.9 out of 10

making this the New Classic lead but

we're just getting started and if this

is an 8.9 could we find a possible 10

out of 10 moving on so now our stop it's

called pan it's a three generations

family-owned business since 1932 what's

special about the ceson that you're

going to taste here is one it's still

shaped in a c and moon shape and it's

banked in a Woodfire so what's the

difference between the crescent and the

straight shape Crescent shape used to be

a sign that is made with margarine and

we called it the ordinary Cresent but

nowadays most people would use butter

and it's a lot easier to just like keep

it strain this place is incredibly

historic for a specific reason which is

why I'm excited to meet the owner at

Bonia to learn about one of the oldest

functional ovens I mean literally a

piece of History not fueled by gas not

fueled by Electric but fueled by wood

fire we've been here since 1932 so we've

developed our bread baking tradition

with this for the quasons and theas not

necessarily the easiest you're baking

those in here too we bake everything in

here so we bake the bread the pastries

the cookies and the vinois and the

difficulty is of course that there

variations in the way the the oven

reacts this has got to be one of the

only if not the only one left by and

large people are not very excited about

using this cuz it is more work and more

attention right but the difference and

flavors is pretty incredible too I can

smell the difference in the bake

borderline smokey fresh Woodfire smell

campf firy but it's also buttery toasted

butter she said she likes to eat the

little Parts first so I'll start with

that so the end piece nice and crisp

could be a little crispier but still

crisp now the inside although it doesn't

have the crunch it has another quality

to it which is ultra Ultra Ultra Soft

Ultra buttery the honeycomb I think

could be more intense but salt levels

are good I think it could be a tad

sweeter but all that said there were a

few issues with it it wasn't very crispy

it wasn't quite as Airy as I wanted it

to be and truly I love the story and I

think this place is a necessity visit

for any who goes to Paris just because

it's so beautiful but to be the best in

Paris I don't know that I can give this

above a 6.5 out of 10 for the locals

category a lot more to look forward to

though our next spot is a bit of a

secret it might be the most acclaimed

local bakery in all of Paris right

across the street from an incredible

chocolate manufacturer but there's an

important cultural purpose here that

makes their proximity that much more

special so why the hell does that matter

who cares chocolate over here croissants

over here so they're making chocolate

croissants no we'll get to that in a

second the friendch have an entire like

culture around like eating the Crome you

either eat it for breakfast or F which

is a lot of like afternoon snack the

best way of course to eat it would be to

pair it with a coffee a cup of tea or

with of hot chocolates we got our

traditional ceson from tar de and just

across the screen we have black this is

the best way to try your Grant although

I'm trying this with the hot chocolate

I'm judging the grant as a standalone I

just want to see what it's like with the

hot chocolate cuz that's tradition here

first let's look at this all butter

croissant so if you look at the internal

structure of this the honeycomb is not

really that present it's much more

compressed this one is nice it melts in

your mouth it still has the crunch that

you're looking for they put I think a

tiny bit more sugar than the other guys

and I actually like that my only

complaint would be maybe the crumb

structure could be better A lot of

people dip it oh my God the chocolate is

amazing one of the most layered diverse

hot chocolates I've ever had I will say

look at the cross-section it's not

drawing me in but the butter flavor was

huge on this that's the texture left me

wanting a lot more and I feel like there

are so many other pastries that are

buttery as they are so we're looking for

a croissant here to me this was like a

solid 7 out of 10 in the local category

Moving on toir deani but first a brief

intermission I'm a big fan of you oh

yeah you're also you literally are a big

fan Christo Fon is probably the most

notorious eair Creator in the world

recently when he opened his Cafe he

decided to introduce a cresant that it's

spanked a little of bit like an eair all

of a sudden it's no longer that like

simple traditional vienas it turns into

a pastry but he also has a classic one

so we're going to try that the

reinvention will get its own rating and

then the classic will be entered in the

over overall competition anyway we got a

fun fact alert that's right sound the

alarms before we get into this you need

to understand a lot of people might

think all croissant are pastries but

that's not necessarily true they're

called vieni that word translates to in

the style of Vienna It's because

according to Adriana croissant only came

to life in France in the 1830s when the

Cen shaped bread rolls came here from

Austria and made it with laminated dough

seen in pastries like milfoy and Tartan

and Veni only becomes a pastry when

sweet focused chefs like Kristoff get

creative so he does have a classic one

but I'm more interested in these

pastries more specifically the raspberry

pistachio it's got weight to it very

unexpected unbelievable combination the

pistachio plus the raspberry now as

delicious as it was I did enjoy it it

was super overwhelming with all of its

flavors I could barely taste the

croissant which to me takes some points

away flavor-wise honestly an 8.5 out of

10 but overall experience a 7 out of 10

that said we have to try the original

crunchy buttery season really well so

obviously the di menion category is his

own thing but this whole overall

competition of the best croissant this

one is up there this is a tough one it's

delicious it is crispy but it was

lacking a little bit of crunch it was

lacking a little bit of salt for me I'm

going to give it a 7.5 out of 10 still a

worthy and far above average croissant

this is just the beginning and we're

going to see some of the most unusual

Innovative croissants I have ever seen

in my entire life including one from the

most famous pastry chef in the world a

lot of people know who they are and

there's a lot of scrutiny on what he

does we'll get to that in a second

moving on to Croissant number nine which

is truly one of a kind and I'm not just

eating I'm cooking well not really okay

so we're at Baner I don't know how to

pronounce that I'm sorry you do this

Mish so mishak yes the chef's name is

Kristoff melak he's one of the most

famous chefs in France he makes this

pretzel croon which is his signature and

it's probably like one of the best prant

that you're going to taste on our tour

just by looking at it I already want to

give Kristof a kiss look he didn't give

me any kisses all right I made my own

pretzel croissant it's really basic he

gave me a strip of laminated dough

spiral it into an escargo snail shaped

they free seque it bath it in a mixture

of water and baking soda and salt top

with sesame seeds and bake look at this

a pretzel croissant I'm impressed they

do not sell normal croissants here they

only sell this and Penola I like that

kind of behavior that's Rebel mentality

it says we're Reinventing this we're

doing it the way that we want to do it

so we've got the pretzel this is a

reinvention it's obviously not a classic

and yet it does have a lot of elements

of the croissant it's crispy it's well

Brown smells like toasted butter but

does it taste like a pretzel wo this is

my speed right here I've been eating

croissants all day when they start

tasting the same this brought me back to

life it's buttery it's flaky it's Rich

it's a little sweet but the crunch you

really maximize the crunch without

losing the soft inside you get that

flavor of the pretzel that toasty flavor

what I love the most is the little pops

of salt brings it all together it's

salty buttery it's very Punchy

powerfully flavored this is probably my

favorite bite I have had today they

managed to capture what makes a

croissant great while Reinventing it and

making it special it is a reinvention

it's not a classic experientially this

is a nine bandre melck ties pad's

raspberry croissant for first place in

our reinvention category they're going

to be very hard to beat the next spot we

should be honored he is considered to be

the Picasso of the renowned macaron so

why is he in a croissant video this is

Pierre her with the simple black on

white just text on the wall logo it

screams you know who we are we're going

to try a Quon that is made with his

signature flavor that he uses for the

mcah home called Bahan which is a mix of

rose liy and raspberry this is one of

the prettiest looking Quon that we've

gotten so simple the coloration dried

raspberry crumbled on top it's glazed

which gives it a totally Unique Look wo

so good this is a totally different

experience in any croissant we've had

all day I might as well try a little

bite of this just to compare yeah I'm

going to need the whole thing one of the

best macaron I've ever had but we're not

rating macaron today okay rating Grant

overall this might be one of my most

favorite grants I've had in my whole

life it's glazed with a hard shell

exterior just like a glazed dut would be

I don't think I've ever seen that before

but it makes so much sense it seems so

obvious this is how you do a fruit

filling super raspberry forward it's

sweet like it should be but you don't

lose that beautiful buttery flavor of

the croissant I've eaten like 40 billion

croissants today and I ate half this am

I going to regret that physically yes I

regret it right now but emotionally I'm

happy I did it I'm giving this an almost

unheard of immediate 9 out of 10 which

leads our star category this might be

one of the best sweet croissants I've

ever had in my life we're only 10

croissant and sweetheart let's turn the

heat up actually maybe I pulled the

wrong lever cuz it's fing raining the

next location is commonly confused with

some Hotel no this is the one and only

the Ritz Paris hotel but what's the big

deal one of the fathers of culinary

helped found this place in 1898 who

could it be August escoffier quite

literally one of the most important

people in food in human history this

isn't a joke we're not around here but

they're not done he invented mother

sauces Brigade systems quisine that will

continue to live on forever and they're

still going being led by 2024 world's

best pastry shop Award winner leire who

Chef Francois Pere has one of the most

unusual looking croissants I've ever

seen and it is all

butter I like the practicality of this

this is going to be a consistent

experience all the way through the

quason and also makes it easy to dip

good hunting comb structure especially

with how small this is this technique

creates more surface area for crunch

while all retaining that super super

soft buttery inside Chef F really likes

to call himself a purist we're not far

from a traditional like ancestral cant

it's just the shape that it's different

it's layered nicely it's soft you've got

that crisp crunch on the outside

slightly sweet not too much this is

balanced there's salt in the dough the

butter flavor is present it's toasted

beautifully what I love about it is the

crunch is incredibly consistent and

really really good so really it's not a

reinvention of the croissant it's just a

maximization of the best qualities of a

proper one this is might be one of my

favorite ones on the whole trip I've

been eating croissants all day and this

is the first one that is a plain

croissant that's actually stopped me in

my tracks and made me rethink okay

finally I'm getting a new experience

while maintaining the original product I

could easily eat multiple of these

easily a 9.1 out of 10 which makes it

our new leader in both the star category

and the overall competition for best all

butter croissant in Paris I truly

believe this is worthy in comparison to

the other ones we've had I mean it's

just it's unbelievable Moving On We're

nine stops in but my mind has been

opened in ways I could have never

imagined finding one winner it's going

to take work sure I might have to eat 30

maybe 40 croissants to do this right but

croissants are a lifestyle they're a

passion and we will find the number one

croissant how are we going to find a

winter here when so many of these are so

good we judge things on three things

texture flavor and appearance each Baker

here has their own specialty their own

Talent they are all great for different

reasons but that doesn't mean we're not

going to find the best one moving on

we're going to another unexpected one

you'll almost never see this in France

it's very odd honestly so our next up is

called which means Savers natural

ingredients we are going to try one of

the only sourdough cresant in our

selection of cant today well the first

thing I noticed was that it smells

incredibly good obviously but it smells

totally different than any other Quon

that we've had let's have Chef Anthony

explain it we don't use refine sugar we

news honey it's honey from bit this

retains the crunch better than the other

quason that we've had flavor-wise that

buckwheat honey is incredible really

special we've had a lot of different

Quon they all kind of have a consistent

flavor if you're just looking at a plain

butter croissant this is the first

butter croissant that has almost like a

new flavor to it while still maintaining

the original flavor that I really like

it's almost like a plum like flavor but

it's very subtle I love the dedication

it's truly a lost art a very strong8 out

of 10 which leads our local Legends

category I don't know that the ancestral

old school way of doing things is what's

going to take the win here this is l the

Shen's pastry shop and bakery and you

can see from the sign outside it

says so remember when I told you that

the French like to give a words this is

a competition really for excellence in

the trade of Cuisine he's a pastry chef

and a cha so the ceson that we're going

to taste here is a cant with chocolates

immediately this is one of the

butteriest ones I've smelled all day

holy moly there's actually a chocolate

paste M and you have that like cocoa

inside the dough this is interesting

because you have everything the cant the

P cha because you have the chocolates

and a sort of like a version of alond

croissant because of like the chocolate

cing inside it's like three in one and

then the normal one you can see the

Honeycombs actually quite nice salt

levels are really nice butter very

present not greasy nice and even a

little bit of sweetness it's a little

bit cheerer than what I am looking for

in a Quon I don't know I don't know that

this is the best one I've had now the

reinvention on the other hand I don't

know why the dough is so different than

the original but it retained the crunch

better the flavor of chocolate is

unbelievable it's not just inside inside

the croissant they made sure that it

wrapped all the way around every layer

has a little thin band of chocolate

dough for the chocolate croissant I'm

going to give a solid 7.5 out 10 that

takes over second place for our

reinventions now for the all butter this

one was very tasty but it wasn't for me

I don't know something about it just

wasn't hitting I think it says 6.3 out

of 10 the bar is very high for our next

spot Moon I mean that's it I like it I

love Simplicity they only make croissant

so we might be looking at our winner

here what you're going to taste here is

a Savory cisson so we're still in the

category reinvention but Sav the star of

the show it's got ham it has cheese and

it smells good I took it off but there

was a toothpick with the pickles in it

perfect bite the quality of the ham is

so nice it's meaty it's not too thin and

then the cheese adds a little bit of

funk it adds some salt really clean by

far this is probably the best ham and

cheese croissant I've ever had my life

and you have your little pickle to cut

the richness let's look at this all

butter croissant they're still very

crispy they're not dry at all melts in

your mouth wonderfully the butter flavor

is present the scent sweet not because

of sugar but because of good butter the

pastry itself really nice ham and cheese

comes in at a 7.9 out of 10 that takes

over second place for our reinventions

and they're all butter croissant and 8

out of 10 great but not our leader so

our next stop is

called it was opened by Kristoff vess

more than a decade ago he's definitely

the pioneer of modern bakeries even

though it's a very like nicely decorated

late 19th century Bakery and we're going

to taste what they call the authentic

cessant the one we're really here for

the classic butter croissant can you

tell us why this is the authentic

because of the process in France now

what is only 15% of craft bakeries still

make quasa themselves 85% is

industrially processed when you do it

yourself it has to be at least a 2 days

process because a dough has to age for

at least 24 hours that fermentation

brings extra flavor earlier we were

going to bring out the fresh Quon and he

said don't do the fresh one cuz it's

easy for a fresh Quon to be good and he

got an old one cuz he's like it's that

good and I got to say it's really really

good this is the most tender melt in

your mouth cron we've had on the trip

it's got the classic flavor that you're

EXP and you get the age off the dough

thank you very much I appreciate

authenticity and doing things the old

school way a powerful eight out of 10 in

Our Stars category but like I said I

don't know that the old school methods

are going to be our winner there's a

reason that people keep Reinventing and

pushing the boundaries next we have paye

we're seeing unique flavors being

infused in these like black sesame from

Chef Alice Lynn this is a very rare and

unusual croissant what we have here it's

a black sesame cream on top and black

sesame ganache and you have a very good

example of a Franco Asian Pressel even

their normal croissant looks really

beautiful and it smells very buttery and

yeasty which I like a lot the inside is

honestly the Highlight the inside is so

like stretchy and moist and chewy it's a

little sweeter too but I like it it's

very nice okay so this is the heaviest

croissant I have ever held in my life

because it's full of black sesame cream

I don't even know how to eat this this

is going to be messy yeah it might be

messy it looks cool but this is very

unpractical wo I love sesame it adds a

rich nuttiness that I think really plays

well with theist croissant Super Rich

super creamy and not overly sweet

honestly quite light considering there's

probably I don't know 1,000 calories in

that one croissant I got to say when I

comes to a croissant I prefer simple

there's a lot going on here I think one

bite and I'm happy I don't want anymore

the cant itself is very nice I would not

come here for this I would come here for

the black sesame croissant and I would

share it with maybe two or three people

this is unique because it's got that

toasted sesame and I think that's what

really makes this special and worth the

trip the black sesame comes in at a 7.5

out of 10 for reinvention in the classic

croissant a solid 7.5 out of 10 for the

overall competition delicious above

average but I'm looking for a little bit

more that said we're moving on you see

this place it looks very unsuspecting

the giant trash can out front it just

kind of Blends him with everything you

may have no idea that this croissant may

be our overall winner maon ducet this is

the number one croissant in Paris they

won that in 2024 I'm actually kind of

surprised you could easily walk past us

and have no clue you're walking past

possibly one of the greatest croissants

of all time and we're about to try it

the stakes are high can they overtake

our current leader Ritz ltoa they're

going to have to be better than a 9.1

which is extremely difficult on my scale

usually smell test impeccable it's like

50% butter in your face 50% that nice

sort of almost alcoholic fermentation of

bread scent I'm going to start with the

crispy n first completely different

texturally than pretty much any of the

other Quon that we had it's got almost

like a Brey chew I love that they were

able to maintain that and still have

this nice flaky Airy inside a lot of

time when dos are chewier it means that

they're lower hydration they're more

worked it's much harder harder to create

these beautiful layers and they managed

to maintain that the dough is seasoned

perfectly with salt honeycomb is nice it

does melt in your mouth after you've

chewed it for a while I do wish this was

crispier but the parts that I did eat

that were crispy were very nice I think

this is up there in terms of quality

with many of the other ones we've had is

it the best one in Paris still this is a

hard decision but I got to be honest I

was really confused it was good and far

above average for sure but the best

listen I got a warm croissant it was

crisp but I'm going to give this an8 out

of 10 which means Ritz Lamar is still

our overall leader but that doesn't mean

they can't be dethroned our next spot

I'm excited about because the grant that

they presented me with was so perfectly

shaped surely it's equally as good as it

looks we're in the kitchen of the newest

Bakery in town called lab benua is

definitely a local spot and I love this

guys I think that everything that they

do is perfectly executed with a lot of

flavor this is exactly how I think aone

should look starts thick and it tapers

perfectly boom boom like a stair step

all the way down even on both sides even

the tails are almost identical in size

the layering is very distinct the

Browning it's dark the bottom dark and

then of course there's that nice sort of

age on the dough you can smell the

fermentation on it the overall flavor is

even butter even fermentation I really

like this croissant I definitely would

put this on my go-to list this is an

excellent croissant but it wasn't quite

as wispy crispy immediately melt in your

mouth a little too chewy the flavors

were there it was nice a great croissant

I'd give it a 7.5 out of 10 we move on

to fra you see this one I wouldn't have

even thought there was was a croissant

here except they have the craziest

reinvention I've seen it is quite

literally a croissant that they've then

hollowed into a cup filled with hot

chocolate and topped with whipped cream

I mean honestly this might win

reinvention so there are a lot of

bakeries in Paris that have taken the

croissant to another level prep is one

of them I've never seen this before I

think it's very Innovative and fun you

get multiple experiences you get the hot

chocolate eating experience once you're

done with the hot chocolate got a little

whipped cream but if you split it open

you still got hot chocolate on the

inside then you get to eat your cup oh

it's really good you're getting two

kinds of chocolate you're getting semi

soft solid chocolate on the inside but

then you have that nice light hot

chocolate kind of combining with that

creating its own unique texture the

crunch from me outside is caramelized a

little bit sweet a little bit salty

definitely this is a Indulgence the

venois on the croissant was really

really really good but the chocolate's

so overwhelming you don't really get to

love and enjoy that beautiful croissant

I see the croissant itself an 8 out of

10 but the two combined turned it into a

7 out of 10 for me one of the more

unique experiences we've had thus far we

have many more to go moving on next up

is Tik tok's Global most famous

croissant in human history the crookie

invented by Chef Stefan louard look how

cute he is come on and is Artisan Bakery

maon louard it's a beautiful Union of

chocolate chip cookie and properly made

croissant you can imagine the French

seeing this in their brains probably

just about floated into the air and

exploded like a firework on 4th of July

cuz this is almost like a disrespect the

traditionality but you guys know I like

that and thanks to Tik Tok they now sell

up to 3,000 of these a day so so whether

you think it's a gimmick or not we're

tasting it to see where it lands wow

it's so balanced it's not overbearing

obviously the croissant is excellent as

it is but the cookie is kind of an

important element here it's half the

flavor and they made a dough that is

buttery but it's not overly buttery and

it's actually not very sweet it is sweet

but not like a typical chocolate chip

cookie what an American thinks of like a

cookie they think very sweet sort of

chocolate and that's kind of it what

really makes the shine it's not the

normal chocolate chip you're getting

chocolate notes that are fruity there's

floral notes mixed in with this cookie

it's beautifully simple it's under

understandable by all anyone can enjoy

this this was unbelievable also

chocolate chip cookies Happ to be one of

my favorite desserts of all time wow

this blew my mind truly it felt brand

new yet familiar while being extremely

exciting to eat it was intense with the

cookie flavor but you didn't lose the

beauty of the croissant behind the

cookie I love the fact that they didn't

give up quality they used the highest

quality chocolate on Earth they took a

cookie turned it to the maximum using

the best ingredients in the world made a

beautifully traditional properly

executed croissant and combined the two

so much layering of work here no pun on

the layers by the way this earns a

potentially insurmountable 9.1 out of 10

making it our new reinvention leader

well earned we are a lot of croissants

in but we might have our reinvention

winner except there's one last one that

could Dethrone it the margarita

croissant at Bri yes uh Margarita like

pizza but croissant oh I love that

you're now transitioning to a totally

different flavor you would never expect

to be with a croissant and it works

really well obviously you have that

buttery Rich flaky croissant but you

also have this nice tartness from the

Tom sauce that helps cut the richness

the freshness from the mozzarella which

just adds more depth to the overall

flavor I actually usually don't like

oregano on pizza but it works really

well here because I think you have that

to add some more freshness to the

overall flavor that's already so rich

this is a really well executed Savory

reinvention might be my favorite we'll

find out if you had to choose between a

ceso margarita and a pizza margarita the

Italians are watching they really are

mastering the reinvention here I mean

this is truly like a new experience both

visually and taste wise the final

decision for our reinvention category

Misan louvar crookie leads with a 9.1 so

we're going to need a minimum of a 9.2

which I've given very few of those in my

life but the margarita was a big

surprise with an 8.9 out of 10 very

delicious I'll definitely be going back

that means maon louard officially wins

our reinvention category putting that

one to a close with a 9.1 it's hard to

ignore the marriage of a perfectly baked

chocolate chip cookie with some of the

world's finest chocolate on a properly

produced croissant now we need to finish

our ultimate Quest we currently have

ritzz comto our as our lead for best

overall croissant at 9.1 and it really

impressed me truly but we're moving on

to something that could possibly

Dethrone it the most anticipated Bakery

SL pastry shop possibly in the world

Cedric gret he might be the biggest name

in pastry that we've ever seen so surely

his croissant will live up right the

honeycomb structure on the inside looks

immaculate I smell the butter it's not

as buttery as I expected and for some

reason like it's not as crisp as I

thought it would be for fresh fresh

baked we had older ones that were

crispier than this as for the shapes I

think this is really sort of like a new

wave of creso making just like tiny and

round the weird thing is I'm not tasting

that much butter it does taste good like

this is a good croissant it is seasoned

nicely I like Cedric gillet I think the

work he's doing is beautiful I've always

had respect for the stuff that he's done

that said I'm a little bit underwhelmed

and maybe it's because I was so excited

to get it one of the most beautiful

croissants I think we have seen But the

flavor doesn't match it I mean I'm sure

his pastries are absolutely excellent

it's just we're here for croissants and

I will say that if you go into that shop

75% of the shop is filled with fresh

baked croissants not pastry which tells

me that they're selling a lot of

croissants that means that that's a big

part of their business ultimately my

goal is to recommend you the very best

croissant SL croissants that you can

find in Paris is it worth it to wait in

the rain or wait in general in a very

very long line for this croissant I feel

that I would rather steer you a

different direction to hopefully some of

the other higher rated ones but if you

did want to sit in that line you

probably want to wait for the pastries

right now to prove this point let's try

the P cream and chocolate filed penu for

comparison way better than the pl

croissant the plain croissant doesn't

stand really that well on its own two

legs when you look at it it looks like a

10 out of 10 but when you taste it it's

closer to like a six 6 and 1/2 maybe but

this is immaculate so let's move on so

wait if cetric grle can't win this and

we have a lead then we can only give a

winner one more chance a local Legend

named bom and they're doing something

Unthinkable with a croissant everything

a traditional all butter croissant

should have so what's the real

difference this is our our final spot

she's brought me here to buom which

comes from

bong and this is a bakery and buin that

was opened by julan du another very

famous chef and a former Top Chef

candidate and you are going to taste the

cubic cresant like a square cresant you

want to take the first one oh wow oh my

God it's crisp it's so light it's like I

don't even know where to begin wo this

is like the best of every World

texturally literally perfect not just

because is crunchy this is very light

it's crisp it immediately melts in your

mouth the crisp exterior and then the

inside is so light so fluffy the butter

perfumes your whole mouth in an amazing

way cuz there's so much air in here it's

not so light that it totally melts you

have some time to chew so it has both

the tenderness but also The Chew that I

like it has the flavor and both the

airiness that I like it's also seasoned

really well the salt level I've eaten 10

20 30 40 pissants this one I'm almost

done look how much I ate if I want to

eat this much of this is really

excellent I mean it's beyond good

honestly impeccable work really truly

excellent thank you very much it's

perfect you're talking about me or the

our final spot but I have a really hard

decision is this traditional croissant

but in the shape of a cube really going

to be worthy of even a Podium spot I

mean they're going out on a limb here

all the passion the creativity and a lot

of butter I've experienced today it all

comes down to this we've visited over 20

places saying many of them were great

slight differentiations this not only

being the last last stop but it is the

stop that made me stop in my tracks it

doesn't really matter to me the shape

honestly I think that this is the best

croissant I've had period borderline a

reinvention but It ultimately was just a

different shape which ended up

leveraging all of the greatest qualities

of a croissant putting our final spot as

the ultimate winner with a

9.3 out of 10 an almost unheard of

ranking something I very rarely give

this means buom also takes the local

Legends Crown the crookie at maon louard

wins the reinvention category over Baner

melac with their pretzel croissant imp

pad's raspberry croissant all incredible

impeccable bites of food and winning by

only a few points so you know they're

hypothetically all worth visiting and of

course our winner for the star category

Ritz lamto with franois Pere with this

tubular all butter croissant I want to

be really clear here I've been eating

croissants all day I don't want to eat

them anymore and this being the last one

I was still excited to eat after

probably what was 3 to 4 lbs of butter

and dough in my body to me that deserves

the win all the places were wonderful

and you should visit as many as you can

I would not recommend doing what I did I

don't feel good but I would come back

here no matter how I felt because this

goes at my number one spot comparison to

everywhere else we went so come visit

Paris this should probably be your first

stop and check out the other places

along the way and I also want to give a

big shout out to Adriana and eating

Europe they were the ones that made this

whole tour possible they helped assemble

all these places for us they do trips

all over Europe and so if you want to

join them be sure to check them out

we'll have a link in the description if

you want to go if you're visiting Paris

they're doing a breakfast tour bye love

you subscribe why did it take this this

long to find the best one why couldn't

we have found it sooner what's the story

behind

this who's heart got broken in

Paris oh well anyway