Food & Drink Sep 21, 2021 at 10:40 am

*I've eaten over 1,000 croissants. Fight me.



Those are all good croissants.

That said, after going to Paris for three years on long vacations, I find each time I return that all Seattle croissants are pale imitations of a decent Parisian croissant. They just taste different, more use of lard, it's like the French put just the right amount of butter and just the right amount of sugar, and not a bit more.

Just my opinion.


Bakery Nouveau in West Seattle should be on your list. Harder to get to these days, but so worth it.


I am a French man living in Seattle and this article is incorrect. These are decent croissants, at best. As almost everything in America, they are either too big or have too much sugar, and in all cases, they do not use the right butter.
The only place in North America where I have had an actual good croissant was in New York.


Okay, but where is the best Ham and Cheese Croissant?


@Lomo There is also a Bakery Nouveau in Cap Hill & Burien. The Nouveau Chocolate croissant is the best! I have seen it at the Burien location but not West Seattle( they just have their regular chocolate croissant) :(



Rosellini's (there's only one "s") also makes an awesome ham and Gruyere croissant - it's one of my go-to's whenever I stop by, which is about once a week. But, fair warning: the line can be ridiculously long - 20 or more deep during the morning rush between about 8 and 11:00 a.m., and even longer (in both regards) on the weekends. They also make a fantastic brioche breakfast bun: sort of like a spongy doughnut with egg in the center, wrapped by a slice of bacon and topped with cheese; it's a veritable breakfast in itself.



Typical French arrogance. The article quite clearly declares the "Top Three Croissants IN Seattle". The OP is in no way attempting to compare them to say, Maison Pichard or Laurent Duchêne in Paris, because, that would simply be presumptuous. But, for Seattle, these are damn fine pastries.


Meh. Croissants are fine. If that's what's on the bar in France, or at the hotel breakfast with butter and jam, I'll have one with my coffee. But they're not important enough to require rating or ranking, and certainly not worth striving to recreate and bastardize in America. To say nothing of the abomination that is the American ham and cheese "croissant", which is closer to ranch-dipped fried chicken wings garbage food than to the humble croissants abroad.


All these rankings are attractive and mesmerizing to ostensibly woke folk obsessively and compulsively self-absorbed and friend-absorbed with First World "problems." Time to wake.


Give the author a break.

He's just expressing his personal opinion on what little he knows about food, baking or cuisine. He may have never been to France... or anywhere else here in Seattle aside from a short distance from his apartment, where he has stumbled across a croissant.

He's excited to share his experience with the readers. Its no different than the other food bloggers, foodies or what have you that have little if any culinary training, experience or background and yet express opinions on a blog. Its a blog ... nothing more.



Complainers gotta complain - it's just what they do...


Having spent the last two years going to most of the croissant bakeries in the area, and plenty of bakeries in Paris, I think this list is pretty accurate. One other place I'd consider, for anyone interested - is Farine Bakery in Redmond (not in Seattle, so I'll forgive the exclusion 😅) I think they're at the top of my list.

Also, the Rye Pain au Chocolat at Temple is fantastic.


Oh, also I'll agree that all of the croissants here are too big, but .. some of my favorite croissants in Paris were pretty sweet - so I think you can find that variety anywhere. Check out Du Pain et des Idées (maybe they're targeting tourists? hah)


Just what the Central District needs: an insanely expensive bakery for people that just moved into the neighborhood (or even worse drive in to get them).

Gentrification complete!


Only in Seattle when you talk about the state of croissants, the writer would feel compelled to bring up bisexuality and profit sharing.

People just don't know how to have fun (or even evaluating croissants) anymore.

P.S.: I personally found American croissants taste worse than Paris mainly because of the butter, esp if the European butter is unpasteurized.


@ 11 I think you need to douche.

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