At the Paul's at Rue Buci, you can easily see into the work area in back. They are making dough from scratch starting very early in the morning. Some of the smaller ones may bring in the dough, but they sure make a lot of dough there.

That said, and I'm somewhat embarrassed to admit it, we alternated between doing our breakfast at that Paul and at a cheap chain callled Croissanterie on St. Germaine just a few blocks away. Guess what -- I'd put the croissants and the pain au chocolate from the cheap place way above the ones at Paul! But incidentally, I do know the dough is brought in and baked on site at Croissanterie.

Fantastic - thanks a TON for all of the ideas!!!

Gerard Mulot in the 6e on Rue Lobineau, Metro Mabillon, closed Wed. After much research 3 of us voted his the best millefeuille in Paris. Pain au chocolate wonderful too...flaky and rich. Oh Gerard, my Gerard.

I second Gerard Mulot. The lemon tarts are wonderful as well.

Don't worry about looking for "the" Pauls as there are probably 50 of them in Paris. They were once very famous and deemed the best but I'm not so sure that's true anymore. As someone else said all the boulangerie's in Paris are great. Many of the Pauls have table service such as the one on Rivoli opposite the Hotel de Ville.

Larry J

I used to like Paul boulangerie at the rue de Seine location. It's still okay but on the last visit (March '06) the pastries weren't as great as how I remembered in 2004. I tasted better pastries from independent shops such as the one on Ile St. Louis, Gabriela, #35 rue des Deux Ponts. I believe it used to be known as Haupois.

A friend of mine swears that the almond croissants at Contini at 42 rue des Rosiers are the best she's ever tasted.

Chains are fine but please do try the croissants from real (private) bakeries.

My personal favourite is from "La Flute Enchantée" located on Ave Mozart in the 16th : exit the metro station (line 9) la muette via the escaltor, turn right and the bakery is right on your left (do not cross any streets).

bookmarking, we leave in 28 days!

marking for almond croissants

Those are butter croissants I like not ordinaire. When ordering be sure to specifiy "croissant beurre"...

You do know that almond croissants are leftovers right?

They take the croissants (can be made without butter) left over, slice them in half and fill with pastry cream and almond paste...

Hi D,


The World’s Best Croissant bakery is at Rue Madam and Rue Vaugirarde.

I, once again, forgot to write down the name.

In 2002 they won the Best Croissant in Paris contest.

Pierre Herme' on Rue Bonaparte has excellent almond croissants, among other goodies.

>You do know that almond croissants are leftovers right?

They take the croissants (can be made without butter) left over, slice them in half and fill with pastry cream and almond paste...<

Not at Pierre Herme'

That's interesting Ira; where's the bakery and how do they make them then?

bookmarking

I'll third for Gerard Mulot, 92, rue de Seine. Not all croissants in Paris are great and after several places, this is my fave!

Ira, where is the location you mentioned?

hopingtotravel, Christina: We arrived at Gare Montparnasse late one afternoon famished, having skiped Lunch while seeing Versailles, (BTW, which is nice, but NOT a must) and fell into the Paul's at that station, and everything there was wonderful. So, I agree that most of the Paul's will have consistant quality, but if you are questing for the ultimate croissant, I believe I'd start at the one near Rue de Buci. that's where we found the ultimate crepe!

I love anything from Poujauran--especially the brioche. 20 Rue Jean-Nicot

There's a great fromagerie around the corner from the patisserie as well. The owner will pack up anything you want for the plane.

There is also another patisserie on Rue Dauphine, it always has a line outside it (good sign), but I can't remember the name.

I also love the market on Rue de Baci for Croque Monsieurs, fruit, pique-nique foods, etc.

Bon voyage! I do wish they had the French breads and pastries in Italy.