Pain Suisse Croissant

Rich, Creamy & Utterly Indulgent

Boulangerie Christophe's Pain Suisse is one of the most beloved pastries in the French bakery tradition — and one of the most rewarding to bite into. A rectangle of perfectly hand-laminated dough is filled with a generous layer of silky vanilla pastry cream (crème pâtissière) and studded throughout with premium dark chocolate chips, then folded, baked until deeply golden, and finished with a light sugar glaze that gives it a beautiful shine.

The result is a pastry that's rich without being heavy — buttery, creamy, and punctuated with pockets of melted chocolate in every bite.

The Art of Laminated Dough

The foundation of every Pain Suisse is Boulangerie Christophe's signature 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 paper-thin layers of dough and butter. When baked, those layers puff and separate into the flaky, tender shell that cradles the cream and chocolate so beautifully.

Slow-Proofed for Depth of Flavor

After shaping, each Pain Suisse 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 replicate. The slow fermentation is the same patient process Christophe applies across all his viennoiserie, and it shows in every bite.

Fresh Pastry Cream & Premium Chocolate

Christophe's vanilla pastry cream is made fresh daily from whole milk, free-range egg yolks, cane sugar, and real vanilla bean — smooth, rich, and deeply fragrant. It's spread generously over the laminated dough before a scattering of premium dark chocolate chips are folded in. The chocolate is sourced from a French chocolatier for its deep, balanced bittersweet flavor that cuts through the richness of the cream perfectly.

Pure Ingredients

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

No artificial flavors. No shortcuts. Just a pastry worth every bite.

Best enjoyed warm, within hours of baking. Reheat for 3–4 minutes at 325°F to revive the flaky layers and soften the chocolate. Pairs beautifully with a strong black coffee, café au lait, or a glass of cold whole milk.