Home News The Finest Bakeries and Bistros for Croissants in Higher Phoenix

The Finest Bakeries and Bistros for Croissants in Higher Phoenix



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Consuming a croissant is nearly a non secular expertise. The ingredient listing is surprisingly easy, specifically butter and dough, but they mix to create a multilayered, multifaceted miracle. And we’ve got a very good group getting into Phoenix. Generally candy, typically savory, typically spiked with chocolate and even hit with a blowtorch, these croissants are the best, flakiest, and most formidable within the Valley.

Take a look at these righteous pastries that’ll have you ever tapping up the crumbs together with your fingers and declaring holy devotion.

Proof Bread

A number of Places

Proof Bread’s ache au chocolate breaks some main croissant guidelines. For starters, as an alternative of standard dough, they’re constituted of sourdough. Earlier than you scrunch up your face, this isn’t the bitter sourdough of supermarkets, however a refined and complicated recipe with a slight trace of sourness — the likes of which husband-and-wife house owners Jonathan Przybyl and Amanda Abou-Eid have spent two years perfecting. Is there chocolate in each chunk? Heck yeah. Not one, however two chocolate batons are wrapped into every croissant, and as an alternative of holding all of it contained inside the dough, you may sneak-peek the chocolate from the aspect, together with the flaky, cascading layers. The tappable high, which protects the gentle, ethereal middle, is completed off with a lightweight dusting of powdered sugar for a candy creation that’s totally its personal.

No plain Jane.EXPAND

No plain Jane.

Allison Younger

Ollie Vaughn’s Kitchen and Bakery

1526 East McDowell Highway

Lindsey Magee, the proprietor of Ollie Vaughn’s in Coronado, is a croissant genius. She bakes up a buttery, flaky selection with an exceptionally crisp outer crust, all caramel-colored and shell-like, with an impossibly ethereal, melt-in-your-mouth middle. What’s the key to its gentle, layered flakiness? Magee swears by hand-laminating the dough, that means as an alternative of a mechanical sheeter doing the work, it’s a butter-on-dough-on-butter labor of affection — high-fat unsalted butter with 80 % fats, that’s — all rolled by hand each single day. However the true secret is within the flour processing and the folding, a hush-hush method, which seems a shatteringly flaky croissant with layers of buttery splendor.

Don't get pistachios in your mustachio.EXPAND

Do not get pistachios in your mustachio.

Allison Younger

Essence Bakery Café

3830 East Indian College Highway

Because of Essence Bakery, you don’t must go all the best way to Paris to get an genuine French croissant. Proprietor and chef Eugenia Theodosopoulos educated in France for 20 years, studying from grasp baker Jean-Louis Clément. The outcome: croissants that ship the nice stability of crunch and chew, whether or not biting into the butter croissant, a basic creation full with caramel-colored striations on the surface and a cloud-like inside; the chocolate croissant, a venerable vixen that homes double chocolate amid its paper-thin layers; or the pistachio croissant, a mountain of coiled croissant dough infused with frangipane, a velvety almond cream, and topped with chopped pistachio nuts. All magnifique!

A bouquet of Lux Morning Buns.EXPAND

A bouquet of Lux Morning Buns.

Allison Younger

Lux Central

4400 North Central Avenue

To place it merely, Lux’s morning bun is the bomb. To place it not-so-simply, it’s croissant dough, expertly laminated by the expert palms of proprietor and baker Katie Calahan or baker Audrey LaSalle to create all these delicate, flaky layers, too many to depend. Then it’s twisted and turned simply so, and completed with nice sugar spiked with simply the fitting zing of orange zest, to take it from rattling good to divine. Every chunk is a texture journey, an train in composition and contrasts, so that you concurrently get candy, crispy, chewy, billowy, buttery, and zesty with every pull-apart mouthful. Sure, it might look all delicate and dainty, nearly like a viennoiserie rose, but it surely’s straightforward to devour — possibly even necessary.

La Belle Vie

A number of Places

La Belle Vie has a loyal following. Followers line up at farmers’ markets hoping to be one of many fortunate few to attain a croissant. French-Swiss baker Nathas Kraus makes 700 per week, they usually routinely promote out. The making is a three-day affair that hinges on a nice stability of temperatures (butter that’s chilly, however not too chilly) and methods (laminating dough isn’t any straightforward feat). What outcomes are croissants that push the boundaries of form and style. Suppose sugar-crusted “rhino” croissants filled with caramel Baileys, crown-like kouign amanns (pronounced kween ah-mon) that are available in flavors like apricot and apple, and pur beurre croissants that reside as much as their buttery identify.

Almond joy!EXPAND

Almond pleasure!

Allison Younger

Lior The Baker

10953 North Frank Lloyd Wright Boulevard, #105, Scottsdale

The almond croissant at Lior The Baker in north Scottsdale isn’t simply any almond croissant; it’s an occasion. It begins if you stroll into the north Scottsdale bakery, a comfy spot off Frank Lloyd Wright Boulevard made cozier by the odor of chocolate and challah bread and a greeting from Lior Ben-Shushan himself, who runs the bakery along with his spouse, Lily. The factor is bear-claw large, a daring and billowy journey, all flaky and studded with slivered almonds and a beneficiant dusting of powdered sugar. But tucked inside is a candy almond filling that concurrently retains the entire thing collectively and squeezes out with every chunk. Briefly, it’s a marvel of dough meets butter meets almond pleasure.

A raisin in the bun.EXPAND

A raisin within the bun.

Allison Younger

Merci French Café & Patisserie

7620 East Indian College Highway, #103, Scottsdale

Merci French Café & Patisserie in Scottsdale does the not possible — they flip raisins right into a purpose to eat croissants. As within the raisin croissant. Granted, the dried fruit doesn’t have the chutzpah of chocolate or the elevated vibe of almonds, however accomplished proper — and by accomplished proper, we imply accomplished by chef-owner Duc Liao, who hails from France — raisins turn out to be a croissant raison d’être. Dotted with raisins, the fluffy swirls of spiral croissant dough are additionally woven with velvety almond cream and dipped in rum glaze, for an impressive, glistening end. Don’t wait till lunch or they’ll be gone.

Love us some creme brulee layers.EXPAND

Love us some creme brulee layers.

Allison Younger

Squarz Bakery & Café

A number of Places

Squarz could be most recognized for its savory hand pies, however the croissant menu is lengthy and lusty. We’re speaking croissant incarnations like triple chocolate, lemon, vegan coconut berry, caramel, cinnamon roll, every baked then heated up for a hot-out-of-the-oven, just-for-you creation. In addition they have a chocolate Oreo croissant filled with a creamy filling and a colourful cosmic croissant that appears like confetti on crack. However the headliner right here is the creme brulee, a mind-blowing mash-up that brilliantly melds the buttery, flakiness of a croissant with the creamy, caramelized richness of creme brulee. It’s even completed with a blow torch for a heavenly hybrid so wealthy and decadent, it makes you marvel why there aren’t extra creme brulee croissants on the market.

A chocolate-filled treat with a crisp, golden exterior from Zinqué.

A chocolate-filled deal with with a crisp, golden exterior from Zinqué.



4712 North Goldwater Boulevard, #110, Scottsdale

The Parisian-style bistro and wine bar Zinqué affords some spectacular daily-made croissants. You’ve acquired your basic order, with all these gentle and flaky layers, obtainable by 7 a.m. every day. There’s additionally a chocolate croissant, a chocolate-filled deal with with a crisp, golden exterior. Lastly, for followers of savory pastries, the prosciutto and gruyère croissant — a hefty, meat-and-cheese choice preferrred for brunch on the patio or these on the go.

Editor’s word: This story was initially revealed on December 3, 2019. It was up to date on January 30, 2021.

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