During my last several trips to Melbourne, I’ve made multiple attempts of navigating the treacherous laneways of Fitzroy to get to the world’s best croissants (according to the New York Times). Before our last trip, we had gone and failed twice (both times sold out), which only added to my determination and obsession). Luckily for us, it was third time lucky. Parking a few lanes away, we saw the steady stream of satisfied customers leaving with their treasure in their brown paper bags. Our anticipation grew with every step we took.
Inside the warehouse was a rustic yet futuristic setup of bricks, glass and concrete. Perhaps the article has made the store very famous internationally, as we noted quite a few tourists buying boxes and boxes of croissants to go.
The glass chamber in the middle of the room was without a doubt the main attraction, with the bakers meticulously practicing their art. I watched in awe of their passion.
The menu on the wall gave an indication of all available options, including coffees, croissants and cruffins.
If that weren’t enough for us to make our decision, there was also a display on the counter of todays selection. We were lucky in the sense that most options were still available when we arrived.
Between my companion and I, we each had two croissants and a coffee.
I quite liked the rich foam on top, but considered the coffee to be a little bitter and burnt.
My companion who loves his savory food chose the Reuben as well as the Ham and Gruyere. The Reuben contained pastrami, cheese and sauerkraut with a pickle on top. Whilst he loved the croissant, he found the flavours (and in particular, the sauerkraut and pickle) to be a bit too intense so early in the morning, I think though it would be a good lunchtime option. In contrast, he loved the ham and gruyere, which made the perfect comfort food for breakfast.
Being a traditionalist who likes to stick to basic flavours when trying out new things, I had a plain and a pane au chocolat. From the offset the croissants were extremely visually appealing, with their perfectly golden exterior and glossy top. Each one was perfectly shaped as if inviting you to bite into them, and I have to say that they tasted as good as they looked. The plain was perfectly flaky with a delicate layered buttery but not oily interior. The pain au chocolat was just as good, but with the addition of a tasty bittersweet chocolate centre. Without a doubt, this is the best croissanterie I’ve been to.