The smell hits of pastry is what hits you first, followed by your eyes darting the counter to find the pastries perfectly lined up, ready to tantalise your tastebuds. The word food porn gets thrown around a lot, but this really was the pinnacle.
We decided in the line to approach this testing quite scientifically and agreed we’d order two croissants, two pain au chocolat (there was no way we were sharing!) and when we saw a Kouign Amann on offer, curiosity got the better of us and we added one of those in too. A Kouign Amann is a Traditional pastry from the Bretagne region of France and is laminated with sugar and baked in a mould lined with butter, sugar and salt until caramelised. Not as commonly known outside of France, we opted to order one of these and share.
So, how was it?
We’ll start with the classic croissant…
No BS here, it was the actual best croissant I’ve ever eaten. The pastry was airy and cooked perfectly and it left flakes all over me with each bite. The smooth buttery rich flavour was like velvet and I knew from the first bite, that the NY times were totally onto something. Worth the wait and $6.20 price tag? You bet!
Now, to the pain au chocolat…
In case you haven’t realised from my blog and Instagram, I love food.
Want to bribe me to do something? Bring me food. Really want to win me over, pick from this list of my top 3…
- Gnocchi bolognese
- Sausage sizzle with onion
- Pain au chocolat
I went into this tasting with VERY high expectations and where the plain croissant blew my mind, the pain au chocolat was pretty good, but it didn’t hit the Boulangerie Gana spot quite the same.
This is totally just a personal preference, but I love to have a little bite to the chocolate and this one was filled with a softer almost spreadable chocolate. The dark chocolate was delicious, but at this consistency, you expect the pasty to be warm straight from the oven, but it wasn’t.
As for the Kouign Amann, it was delicious, but if I’m being honest, I don’t remember much more about it than that!
My verdict: Totally worth the lineup and price tag!
News recently broke that Reid is bringing the flakey buttery goodness to Sydney in 2023 and all I can say is I’m worried about my waistline!
-tgfs x
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