05 / The World's Finest Croissant and 'Arc de Trump'
Current Location: Paris – France
Bonjour pastry lovers,
A dear friend stayed with us last week at Hôtel de Sofa Bed. It was 6.00pm on Tuesday evening and I was thinking of dinner, when she appeared from the kitchen, laden with nothing-to-do-with-savoury treats. Before me lay a platter of sweet, flaky, chewy and chocolatey baked delights from my fave patisserie spot in the 11th arrondissement. Make that in Paris. Actually… let’s go with the world. But just before dinner?
Inhaled.
Yep, we cleared the board. Entrée sorted.
Arch Rivals
Speaking of things fluffy, this post started out as ‘Your guide to the best croissant in Paris, ever’ in my opinionated, humble opinion. Then I saw in the news that the seven freshly-appointed, Trump-loving members of the US Commission of Fine Arts had given approval to the design of a towering 75 meter United States Triumphal Arch to be built in Washington, DC.
The Arch’s design draws reference from the 1836-completed Arc de Triomphe in downtown Paris. I’d go so far as to say it lacks any kind of fresh-thinking architectural inspiration. I feel the supporters of this build would be the kind of American travellers who’d consider the highlight of their European trip to be Disneyland Paris.
Thankfully, not all are in favour of the golden-less arch. On ABC News Australia, Fran Lebowitz was asked if Trump were to build this arch would it be taken down? Her response: “I will personally be taking it down. I promise it’ll be taken down.”
As for the American people, The Commission of Fine Arts received around 1,000 comments about the proposal during a period of public commenting – “99.5% … in opposition” the Commission’s Secretary Thomas Luebke noted.
It’s not a green light. Yet. It was announced a few days later that the House Democrats are planning to introduce a bill in bid to block Trump’s Arch project, but one of the hurdles to this monolith moving ahead has been cleared.
Well at least the Lincoln Memorial Reflecting Pool repaint is coming together on time and under budget.
This feels like a good time for a topic pivot...
The World’s Finest Croissant
I’m forever telling my clients that customers don’t care if they’re the biggest, best or largest – tell them your deep innovation, care and reliability story. But – when it comes to pastries – no one wants to know they’ll be eating the world’s most ‘reliable’ croissant, it just needs to be damn good.
So yes, it’s true. I’ve found the world’s finest croissant (writing that a few times for quality SEO pickup). Period. This isn’t based on a fleeting 24hrs in Paris. It involved a solid month of research, venturing out most mornings on a quest to sample the ultimate in flaky bakes across town.
But before the big reveal, a walk down croissant history lane because, quite frankly, it’s worth knowing for your next dinner party. The first croissants were sold in Paris back in 1837 by a genius Austrian baker named August Zang in his newly opened and ultra stylish Boulangerie Viennoise. Hence this style of pastry – Viennoiserie – paying homage to its Austrian origin.
Croissants soon became France’s signature breakfast pastry, and brought with it classic spin-offs like pain aux raisins and pain au chocolat. Today, there’s a movement of younger bakers mixing and mashing the worlds of patisserie (desserts) and boulangerie (breads and pastries), bringing new ideas and innovative artisanal baked treats to market. Lucky us.
Now back to 2026 – we were strolling our local 11th when some rather fine looking pastries caught my periphery. Hello La Panifecture. Bonjour croissant perfection.
Founded in July 2024 by Parisian trained baker Chris Machado, this tiny street-fronting artisan boulangerie splits in two – the left side is the bake house with work benches, ovens, cooling racks and plenty of flour. On the right is the storefront window that stops pastry lovers like myself in our tracks. Think a small, but meticulously curated, pupil-dilating display.
There’s ancient grain breads and focaccias, puffy pillows of pain au chocolat, a chocolate-y scroll-y thing, chunky textured chewy salty cookies… but most importantly Chris’ croissant finery. The lamination work – the endless folding and folding (and more folding) of dough/butter/dough/butter repeat – presents as a true object of beauty. Like nothing else I’ve seen or tasted before.
My stomach needs a restraining order.
But wait, le flan fleur – a proper show pony. A petalled, crisp pastry outer shell with some serious ‘block your ears’ crunch, and an ultra-creamy and deceptively light (as in not at all light) vanilla custard to complete the fix.
La Panifecture is a proper little labour of love hot box. Book your flights.
A Few Shared Moments
Best eats:
Lulu Crepery, Les Marche des Enfants – this one sits in the best, and also the most challenging of eats bucket. Don’t get me wrong, the oversized crepes from these entrepreneurial Nantes boys are a site to be seen, but I was halfway through when I pulled the plug. Too much cheese, butter and all things Mcfatty sent my stomach sideways. My honest recommend is take a photo, then head to the quieter, more local French bistro-style vendor across the way. Enjoy moules-frites or escargot and a light salad.
Heart attack
Le Comptoir du Relais – Parisian lunch done right. More on this next week.
Best ‘worth the effort’ moment:
Having good friends stay in our little pad. Worth the squeeze.
Flat point:
Going from Spring into a 30C heatwave with the coughing delights of Parisian flu.
Cultural observation:
Parisians really know how to carry themselves. There’s a confidence in their own unique style, and it’s served up in an endlessly curious book of looks. Not exactly smiles and waves of joy, but definitely stare-worthy.
And… onwards! 💚
Sitting by the pool in Aitutaki overlooking the lagoon pretty hard but still wouldn’t mind partaking in one of your French delights, love your stories !! Dad and Lizzie XXX