Pain au chocolat/"chocolate croissant"

[John Talbott]

Today, Colette Monsat et al in Figaroscope, rated the pain au chocolat at 25 places, awarding the following:

1. Julien

2. Secco

3. Ble Sucre

Of interest were:

5. Pierre Herme

6. Dalloyau

7. Kayser (Monge)

8. Fauchon

14. Lenotre

18. Gerard Mulot

18. Angelina

21. Laduree

21. Paul

23. A. Poilane

[julot-les-pinceaux]

More than these stupid (no offense) listings, I wish someone would take the time and energy to explain the differences in pains au chocolat (or croissants). The truth is, every good bakery has very different viennese pastries. They can be flaky, buttery, melty, slightly flavoured, sweet, airy, earthy, on the nutty side, the burned side... It's really like croissants and pains au chocolat alone are a world of their own, and that's the real glory of this country's food traditions.

Btw, I was thoroughly disapointed by this year's "best croissant" (from the Mairie de Paris-sponsored competition) in the 14th for instance.