Best Croissant in Paris

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This is the 'legendary' pick, having won 1st place in 2018 and remaining a top contender ever since. They use organic flour and high-fat Pamplie butter to create a croissant that is deeply savory and surprisingly affordable. It is arguably the most famous croissant in Paris for travelers, but its popularity is well-earned through sheer quality and consistency. — 5th Arrondissement

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07:30–09:30; the queue is long but moves very fast as they are specialized in high-volume morning trade.

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Jean-Yves Boullier's shop is a 15th arrondissement institution that took 6th place in the 2025 Grand Paris croissant competition. The lamination is tight and crisp, with a very traditional 'crescent' profile that stays true to old-school Parisian standards. It is an ideal stop for those visiting the Eiffel Tower who want a high-quality breakfast away from the overpriced cafes of the Trocadéro. — 15th Arrondissement

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08:00–09:30 on weekdays; avoid the lunch rush when the line for sandwiches can be long.

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While many know it as the filming location for *Emily in Paris*, Thierry Rabineau is a serious baker whose croissant earned 4th place in the 2025 city-wide rankings. The crumb is exceptionally buttery and slightly denser than more 'industrial' styles, reflecting a true artisan approach. It is one of the few spots where the hype of social media is actually backed by official competition credentials. — 5th Arrondissement

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08:30 for freshness; arrive before 11:00 to ensure croissants aren't sold out due to tourist traffic.

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Lionel Bonnamy is a repeat award winner whose dedication to the craft earned him 9th place in the 2025 croissant rankings. The bakery is tucked away in a quiet corner of the 14th, making it a peaceful spot to grab a world-class pastry before a stroll in Parc Montsouris. The croissants are notable for their deep golden caramelization and high-quality butter aroma. — 14th Arrondissement

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07:30–09:00; closed on Mondays and Tuesdays.

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Carton is a rarity—a world-class bakery located right next to a major transit hub, having won 1st place in the 2022 Best Croissant competition. For many, this is the first or last croissant they eat in Paris, and it sets an incredibly high standard with its rich, flaky lamination. It is the best reason to arrive at Gare du Nord 20 minutes earlier than planned. — 10th Arrondissement

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07:30–09:30; perfect for a pre-train breakfast before the morning rush.

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Laurent Duchêne holds the prestigious MOF title, and his croissant reflects that level of absolute technical mastery. It is perhaps the most 'perfect' looking croissant in the city, with mathematical precision in its layering and a rich, creamy finish. For those who want to see what a master craftsman can do with butter and flour, this is the destination. — 13th Arrondissement

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09:30–11:00; as a MOF (Meilleur Ouvrier de France) shop, the quality is maintained throughout the day.

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Utopie is often cited by locals as the best all-around bakery in the 11th, frequently appearing in top-lists for both bread and viennoiserie. Their croissant is classically executed with a very airy interior and a perfectly salted butter finish. It is a mandatory stop for anyone exploring the creative food landscape around the Canal Saint-Martin. — 11th Arrondissement

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08:00–09:00; closed on Mondays.

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As the oldest patisserie in Paris (founded in 1730), Stohrer is a mandatory pilgrimage for food history buffs. Their croissant is a classic 'pâtissier' style—slightly more refined and elegant than a rough 'boulanger' version. While famous for their cakes, their butter croissant remains one of the most reliable and historically significant bites in the city center. — 2nd Arrondissement

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09:00 for the freshest viennoiserie; the street is pedestrian-only and delightful in the morning.

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Georges Doucet catapulted to fame by winning 1st place in the 2024 Grand Paris croissant competition. The winning croissant is praised for its massive volume and perfect honeycomb structure, using top-tier AOP butter. Even with the increased popularity, the quality has remained remarkably consistent, setting a high bar for the 12th arrondissement. — 12th Arrondissement

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Before 09:00; since their 2024 win, queues can be significant on weekend mornings.

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Mamiche represents the 'new wave' of Parisian boulangeries, focusing on transparency and top-tier ingredients with a trendy, accessible vibe. Their croissant is rustic and generous, with a slightly thicker lamination that provides a satisfying, substantial crunch. While not a traditional competition-style 'light' croissant, it is a cult favorite among the younger Parisian food scene. — 9th Arrondissement

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08:30 on a weekday; avoid Saturday mornings if you aren't prepared to wait 20+ minutes in line.

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Mickaël Reydellet’s bakery consistently ranks at the top of the Grand Paris competitions, taking 2nd place for its croissant in 2025. This location is a masterclass in classic lamination, producing a croissant with a robust, crunchy shell and a very airy, aromatic interior. It is the quintessential 'neighborhood winner' that serves both serious enthusiasts and daily commuters. — 10th Arrondissement

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07:30–09:00 for the freshest bake; weekdays are best for avoiding local office crowds.

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Cédric Arsac is a neighborhood hero in the 13th, known for his 5th-place croissant in 2025 and a commitment to additive-free flours. The butter croissant here has a distinct hazelnut note from the slow proofing of the dough. On weekends, the bakery produces a striking bicolore version that is among the best-executed chocolate-butter hybrids in the city. — 13th Arrondissement

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Weekend mornings for the bicolore special; 09:00 for the standard butter croissant.

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Housed in a spectacular 1889 heritage shop, this bakery is a temple of traditional French baking that famously stays closed on weekends. Their croissant is baked longer than most, resulting in a deep mahogany crust and a very pronounced butter-and-yeast aroma. It is a more expensive, high-craft option that prioritizes heritage techniques over modern competition styles. — 10th Arrondissement

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08:00–10:00 on a weekday; arrive early as items like the 'Escargot' sell out by noon.

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Run by Nicolas and Magali Roquais, this bakery is a 2025 7th-place winner located in the increasingly food-focused 11th arrondissement. Their croissant is known for a particularly thin, fragile shell that shatters easily, revealing a very moist and rich interior. It is the perfect 'walk-and-eat' snack before or after a visit to the nearby Père Lachaise. — 11th Arrondissement

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08:30 on a weekday; the shop is a favorite of the local school-run crowd.

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Founded by Korean-born chef Yongsang Seo, Mille et Un secured the bronze medal in the 2025 Best Croissant competition. The technique here is surgical, resulting in a croissant that is perfectly symmetrical with extremely fine, uniform layers. It manages a delicate balance between French tradition and the precision often found in high-end Asian patisseries. — 6th Arrondissement

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09:00 on a weekday; the shop is closed on Sundays.

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