Croissant
Paris, France
The croissant is the classic French viennoiserie: a laminated pastry made by folding butter into yeast dough repeatedly before baking it until the layers become crisp, golden and flaky. Inside, a properly baked croissant should be light and layered rather than dense, with a buttery aroma and a delicate crunch.
In Paris, the croissant is closely associated with the everyday rhythm of bakeries and breakfast. It can be eaten on its own, alongside coffee, or as part of a simple morning stop before exploring the city. The difference between an average croissant and a great one is often found in the pastry itself: visible layers, crisp edges and a soft, airy interior.
Why locals eat it
Croissants are part of the everyday bakery culture that makes food shopping such a visible part of Parisian life. Paris's tourism office highlights the croissant alongside baguettes, macarons and croque-monsieur as one of the city's best-known culinary specialties and even offers visitors opportunities to learn how croissants are made.
Local tip
Try one fresh from a good bakery rather than one that has been sitting around for hours. Look for clearly defined layers and a golden, flaky exterior. For the classic experience, keep the first one simple and eat it with coffee before experimenting with filled versions.
Typically made with
Flour, Butter, Yeast, Sugar, Milk, Salt. Recipes vary — always check with the vendor if you have allergies.