Pain au Chocolat Croissant

Chocolate. Butter. Perfection.

Boulangerie Christophe's Pain au Chocolat Croissant is the kind of pastry that stops you mid-bite. Two batons of rich, dark chocolate are enveloped in hundreds of paper-thin layers of buttery, hand-laminated dough — baked until the outside shatters with a crisp, lacquered crust and the inside yields to a soft, pillowy crumb with molten ribbons of chocolate running through it.

It's a small luxury that makes any morning feel like a Parisian one.

The Art of Laminated Dough

What sets a Boulangerie Christophe pastry apart is the same thing that makes it labor-intensive: hand-laminated dough. Premium European-style butter is folded into the dough through a precise series of turns over two days, creating hundreds of alternating layers of dough and butter. When baked, those layers puff and separate into the signature flaky, honeycomb interior that defines a truly great viennoiserie.

Slow-Proofed for Depth of Flavor

After shaping, each pain au chocolat undergoes a slow, cold overnight proof. This extended rest allows the dough to develop a subtle complexity of flavor — buttery and rich, with a faint, pleasant tang — that fast-proofed pastries simply cannot achieve.

Baked Fresh Every Morning

Each pastry is egg-washed by hand and baked in a deck oven at high heat, producing the deep amber, lacquered crust and dramatic layered rise that Boulangerie Christophe is known for. The chocolate batons are sourced from a premium French chocolatier — dark, smooth, and perfectly balanced against the rich butter dough.

Pure Ingredients

• Organic stone-milled flour
• Premium European-style butter (84% fat)
• Whole milk
• Free-range eggs
• Sea salt
• Cane sugar
• Fresh yeast
• Premium dark chocolate batons

No artificial flavors. No shortcuts. Just a pain au chocolat worth every bite.

Best enjoyed warm, within hours of baking. The chocolate stays soft and slightly molten when gently reheated for 3–4 minutes in a 350°F oven. Pairs beautifully with a strong black coffee, café au lait, or a glass of cold whole milk.