Article by Kate Bratskeir
I hadn’t planned to make my first visit to Paris a comprehensive croissant research trip, it just happened. The catalyst was a croissant from Boulangerie Chevalier, a bakery in St. Germain that I stopped into immediately after checking in at my hotel in the sixth arrondissement — really just because the windows looked charming. Fresh off the plane, I was cloaked in eau de middle seat, yet the first bite was a transformative experience that cut through my same-clothes-different-day fog.
The pastry was simple, clean, crisp and soft, almost motherly in the way it nurtured my mouth. These buttery flakes that dissolved on my tongue gave me a sense of home. But I’d never once eaten a croissant in Paris before.