Vermont Croissant - Part I
The
initial motivation for the creation of this post (which I foresee to be
a string of posts and parts) was and is an internal desire to educate
myself on what patisseries surround me, initially as a pricing tool, but
it developed into something more.
What started as
simple market research, I knew would not be let down easy, and I've
found myself entangled in a croissant honeycomb structure, slicing and
savoring my way through each delicious layer, in search of perfection
and how to get ever close to it. (Humble enough to know I will never
reach it...)
Part I starts with the Burlington Vermont
area, including large chains... the idea is no repeats, if Dunkin
Donuts is in this post, I'll never have to eat it again! haha.
This post is an archive of information. Noting facts as seen or tasted.
Below
is a list of the shops that I gathered my first grouping of specimens
from with the prices I was charged for each croissant, the weight of
that croissant, and then the cost/unit of that croissant.
(In order of price high to low)
A collective dissection:
Below are the aerial and dissected views of each croissant (in accordance with above order but not rankings)
Mirabelles Cafe:
notes: This was voted top 3 in taste/ flavor and had excellent structure! great balance of sweet, salty, & flaky.
Misery Loves Company:
notes:
the lemon zest in theory was used in this croissant to create the
illusion of more yellow color, but if you get a chunk or bit of this,
and it was like "why is there lemon in my croissant?" Also, major props
to the HAND LAMINATING, but long term or large scale may the croissant
gods have mercy on you! (also a bit dense.. cough cough.. )
Obread:
(obviously
the best right) ha. Joking... But flavor wise all were held to this
standard... structure and laminating stand to be improved, but working
towards perfection!
Red Hen Baking Co. :
The aesthetics were here, the flavor was not!
Health Living:
... somthing was deff off about the taste... and it was probably the ugliest and least developed!
Barrios Bakery: note: crisp, flavor still not quite there, a bit crisp.
Chefs Corner:
The
epitomy of deception. this is a sysco prodcut, do not be decieved! and
75% of restaurants and hotels try to pass this excuse of a croissant off
as one. its bready and lacking butter.
Klingers Bread Co. :
note:
consistency in laminating is apparent in the inconsistency of the final
product. flavor isn't quite there, the balance of sweet and salty
hasn't been reached.
starbucks:
what can i say, way to sell out La Boulange.
Dunkin Donuts:
If your in search of a good biscuit, that questionably may use butter or crisco here it is:
Ranking:(Burlington, VT area)
3: Klingers
(tie) 2: Barrio & Red Hen
(tie) 1: Mirabelles & Obread
And
this is not to say at all that Vermont is anything like Paris France
(but maybe one day! ha), but a well designed template for my blog
resembles the following: (and should be checked out)
http://www.parispatisseries.com/2011/05/10/croissants-of-paris-part-i/
Other cool links to check out :
The best butter croissant in Paris France REsults blog :
http://goparis.about.com/od/foodanddiningtoppicks/a/Best-pastries-In-Paris.htm
Croissant tour of Paris :
http://www.alifewortheating.com/paris/a-croissant-tour-of-paris
History of the Croissant :
http://thehungariangirl.com/2009/08/12/history-of-the-croissant/
The Criteria for the best Croissant :
http://newyork.seriouseats.com/2010/10/the-best-croissant-in-new-york-city-best-croissants-in-nyc-manhattan-brooklyn-queens-ceci-cela-petrossian-payard.html
David Lebovitz :
http://newyork.seriouseats.com/2010/10/the-best-croissant-in-new-york-city-best-croissants-in-nyc-manhattan-brooklyn-queens-ceci-cela-petrossian-payard.html
King ARthur flour Croissant:
http://www.kingarthurflour.com/blog/2011/02/21/capturing-butter-heaven-making-bakers-croissants/
