"It's so flaky.... And then you get to the caramelized situation, which to me, is the star of the show...", says one content creator.

Amelia Schwartz is a Brooklyn-based writer and editor who has been covering food, beverage, and culture for over seven years. She is currently an editor at Food & Wine magazine, focusing on trends and ...

The croissant is often treated as the ultimate symbol of French baking, yet its story is far more complicated than that ...

Jaya Saxena is a former correspondent at Eater, and the series editor of Best American Food and Travel Writing. She explores wide ranging topics like labor, identity, and food culture. I’m no pastry ...

Is there anything you cannot do with croissant dough? To the French, this question might sound outrageous, even offensive, but it is one that everyone is asking – especially in Korea, where the trendy ...

In an era of extreme lamination and viral hybrid pastries, the original model remains an absolute marvel. The plain croissant wasn’t made for the camera, but it’s a thing of beauty.Credit...Michelle ...

Join Tom from Take Time to Travel as he embarks on a flavorful Montreal food tour to discover the city's best croissant.

Laurent Duchêne has been recognized as one of the best pastry chefs in France. He owns a bakery in Paris' 13th arrondissements municipaux, or administrative district, and if you're looking for a ...