Antoinette’s Patisserie is an adorable Euro-indie place with an especially friendly vibe that won Best of Westchester (2011) for their chocolate croissant. But the plain croissant with ham and cheese, served warm with Dijon mustard, is also reason to throw your calorie-counting ways to the wind. Have it with GiacoBean coffee made in Hastings—there’s even a Warburton blend, named after the street.
417 Warburton Ave
(914) 478-7200; facebook.com/antoinettes.patisserie
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Antoinette’s ham and cheese croissant is served with warm Dijon mustard.
The king of croissants in Francophile Larchmont is La Parisienne French Bakery, where most flavors—plain, chocolate, apple, raisin, cream, and chocolate and cream—are made in miniature size only. Whole wheat and almond croissants are made in the usual size. Oh, and the almond is damn near perfect.
2116 Boston Post Rd
(914) 630-4317; bakerylaparisienne.com
Two of La Parisienne’s almond croissants.
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144 Larchmont Ave
(914) 833-2274; auraygourmet.com
Then again, there’s always Starbucks (no, really!). After replacing butter with margarine during the trans fat wars, they’ve started making butter croissants again, shaped straight to signal 100-percent butter per French culinary law.
Snowed in and want to make your own? You’re in luck! A cold day is good—or try two or three cold days, because that’s how long it takes. (I’d as soon attempt Dominique Ansel’s 205-step cronut recipe.) This pain au chocolat recipe from Saveur sounds like an easier snow day project.