One of the things that absolutely amaze me about the French is the love and appreciation of their culinary traditions — to such an extent that every year they select the best croissant of the year, the best baguette of the year (the one that will be served to the President), and so on. The proud winner places a golden sticker on the window of their bakery and bears this title till next year’s competition.
My choice of the best croissant, however, has not changed since 2016. One warm October morning I was walking around Montmartre, when I came across a bakery that was beautifully decorated in Art Nouveau style. Back in the days, it was Boulangerie Pâtisserie du Moulin de la Galette, so the original decorative panels were kept, as well as the classy interior. Up to this day, this place mesmerizes me with its looks, but even more with its butter croissants.
In France, there are two types of croissants, ordinaire and au beurre. The latter is made from pure butter, and is the most delicious one. Boris Lumé bakery has an Artisanal Boulanger sign, which means they make their own dough. So a pure butter croissant made in an Artisanal Boulanger bakery is a marvel by definition! However, the one they make at Boris Lumé has won my heart with its perfect golden crunchy outer layer and endless spirals of tenderness discovered right under it.