Isabelle et Vincent

1903 Post RdFairfield, CT 06824 • (203) 292-8022 • isabelleetvincent.com

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I’m not sure what people are smoking, handing out stars to this place like it’s the Hollywood Walk of Fame. Maybe it’s the baguettes? I mean they are good, but not sure they’re worth smoking. What I am sure of is that the rest of the stuff isn’t even worth eating. The croissants are doughy, not flaky. The chocolate isn’t even partially melted in the chocolate croissant and the marzipan in the almond croissant tastes like actual paste. Oh, and the pain raisin doesn’t even hold up to an Au Bon Pain.

Yes, I know the chef is French, but it’s not like being French automatically makes you a good baker anymore than being American makes you automatically shitty at electing presidents. So my advice, for much better croissants just up the road, I definitely recommend SONO Baking Company over this place. Their croissants aren’t amazing either, but they are far superior to Isabelle’s. That said, if you truly want to taste the croissant mastery of a French baker head to La Tulipe in Mt. Kisco where I used to live (wistful sigh). Their croissants are so good we almost didn’t move.

My mother always told me to try to find something nice in everything though, so I will say that there is a semi decent vanilla bean and chocolate pastry amongst the losers and shockingly enough, they do have some winners, their wide selection of baguettes, which I mentioned above. We tried the parmesan and thyme and it is money. Not sure I’d ever make a special trip just for that, but it’s the only thing I will ever buy there if I return.

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L’anjou Patisserie Francaise

130 N Bedford Rd. Mount Kisco, NY 10549 • (914) 242-4929lanjoupatisserie.com

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Once again La Tulipe was closed, so once again I found myself hunter-gathering a back up plan for our Sunday morning family croissant ritual. Having already tried Jean-Jacques in Pleasantville and Susan Lawerance in Chappaqua, Anjou was the last bastion of hope for a go-to alternative according to the wisdom of Chapp Moms.

And while Anjou was certainly the best of the attempts to find said alternate, I believe it’s best at this point if we just do the unthinkable and go croissantless for a week or two until La Tulipe reopens. Brutal, I know. First-World problems are the worst.

So why did Anjou come up short? Well, right out of the gate one has to take marks off for not serving things freshly baked. I got there as soon as they opened and the croissants were already as cold as the weather outside. Maybe I could forgive him if he was busy baking tons of other morning goodies, but the place is tiny and there were no other freshly baked excuses to be found.

My other major complaint is texture. The croissants are way too doughy. This is blasphemy as far as I’m concerned. If you can’t make a croissant flaky, you just shouldn’t be offering croissants. Consider yourselves on notice Jean and Susan. That’s right. I’m getting’ real up in this bitch.

But before I go too deep down this rabbit hole of criticism, I do have to give Anjou props for flavor. Surprisingly I found the chocolate within the chocolate croissants to be excellent. Perhaps even better than in Tulipe’s. Just not as ooey-gooey because they weren’t warm.

And while the marzipan in the almond croissants was also good in terms of flavor, it was nowhere near as good as at La Tulipe, which is a tall order considering La Tulipe’s almond croissant is an Ultimate.

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Jean-Jacques

468 Bedford Rd. Pleasantville, NY 10570(914) 747-8191jean-jacques.com
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Once a year La Tulipe closes for a couple of weeks for their summer vacation, and when they do, it’s always a very dark time in the Ferocious Foodie household. But, rather than suffer the affliction of going croissant-less for two weeks (first-world problems are the worst), this year we decided to try a highly recommended alternative, Jean Jacques.Well, Fu Ku, I always appreciate the tips, but I’m afraid I can’t go there with you. Jacques is no La Tulipe. In fact, I think I’d rather eat a cold, La Tulipe croissant off of the floor than one of Jacques, fresh out of the oven. Sure it’s better than Susan Lawrence’s croissants, but that’s like bragging that you can outrun a two year old.

From the moment you enter the Jacques bakery you know you’re in trouble as nothing about the place gives you confidence in what you are about to put in your mouth. It feels like the cheap, typical bakery you go to for cookies when you’re the one who drew the short straw and has to bring dessert to a bris. All three croissants, the chocolate, almond and plain were nothing better than you’d find at an Au Bon Pain, which is actually pretty great for a chain, so in all fairness, if Jacques is farther from your house than La Tulipe or an Au Bon Pain, than I say don’t even bother.

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The Ultimate Croissant

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City Bakery – New York, NY – Pretzel

Way before the cronut ever stepped onto the scene, there was this baby (pictured). The original croissant hybrid. Only instead of going sweet, they went savory. And I have to say they “nailed it!” (Read with a high-pitched lilt). The saltiness interacts with the butteriness in a way not unlike sea salt does with chocolate or caramel- and in that alchemy of decadence, all ships rise.

La Tulipe – Mount Kisco, NY – Almond

While all of their croissants are excellent, the Almond reigns supreme. Get there right at 7:30am (Monday-Saturday) or 8:00am on Sundays just as they come out of the oven, and then race home to eat it while they’re still warm- the almond paste still liquefied. The dusted confectioners sugar still settling. It’s like eating a warm hug from a hundred puppies.

Petrossian New York, NY – Plain

The buttery/flakey quotient of this plain and simple croissant simply can’t be beat. Like an explosion of pop rocks in your mouth, the flakes will seek out your taste buds like guided missiles, swooning every last one of them. Also, one other thing that is truly impressive about these croissants versus the others is that they are the only ones that travel well. The others won’t last more than hour or two before their magnificence starts to wane. These are more like the Energizer Bunny.