When we presented our pre-Paris Olympics culinary roundup — 12 of the Bay Area’s best croissants: flaky, buttery, creative — we expected to receive a few additional recommendations from readers. Turns out you folks are particularly passionate about French pastries! Here are 18 more bakeries to try:
Tai Zhan, Saratoga: It’s worth braving the Saturday line that runs out the door at Wendy Chan’s micro-bakery, San Jose’s Kris Ingram says. “All the baked goods are amazing, especially their pain au chocolat and their kouign amann, but what’s even more incredible is the fact that everything they make is 100% plant-based! I cried tears of joy after biting into their crispy-on-the-outside, flaky-and-tender-on-the-inside croissant, for I could once again enjoy my favorite French pastry!” Details: Open Saturday only, 10 a.m. to 3 p.m., at 14572 Big Basin Way, Saratoga; www.taizhanbake.com
Model Bakery, 3 Napa Valley locations and coming to Walnut Creek: “There is more than incredible wineries and restaurants!” in the North Bay, writes Lorna Wood of Napa. She recommends the croissants from these Wine Country bakers — the mother-daughter duo of Karen Mitchell and Sarah Mitchell Hansen, whose fabulous English muffins have made Oprah Winfrey’s holiday gift list. Besides plain croissants, they bake almond, chocolate, raspberry and savory versions. Details: Napa addresses, online sales at www.themodelbakery.com. Opening soon at 1315 N. Main St., Walnut Creek.
Preligen Artisan Bakery, San Jose: Readers Dee Danna of San Jose and Edward Pineda of Mountain View both give thumbs up to baker Preligen Manaois’ new French artisanal bakery in Willow Glen. Pineda says, “Their croissants have a perfectly flaky and crunchy crust, an airy inside with a fantastic classic buttery taste.” Danna raves about the rest of the dessert case too: “His tarts and pastries are amazing!” Details: 1597 Meridian Ave., San Jose; https://preligen.com
Owner-baker Hannalee Pervan works in her One House Bakery in Benicia. Reader Jeremy Cantor gives top marks to her croissants. (Aric Crabb/Bay Area News Group archives)
Le Paradis & La Patisserie, Hayward: This bakery run by classically trained Alice Nguyen is “a source of Hayward pride,” resident Lisa Kross says. “She makes amazing croissants in flavors of chocolate, almond, blueberry cream cheese, apple, ham and cheese.” Kross recommends you tuck into an umami-packed bowl of pho first. Details: 22809 Mission Blvd., Hayward; www.leparadis.us
Midwife and the Baker, Mountain View: Owners Jaime Shapiro and Mac McConnell bake on the Peninsula but sell all over the Bay Area, including farmers markets at Fort Mason and in San Jose, Palo Alto and Oakland. Their use of organic and freshly milled grains appeals to Marie Borin of Los Altos. “The almond croissant has a generous amount of filling and nuts on top. They also have a delicious chocolate croissant and ham and cheese croissant.” Two Mountain View residents, Alice Yenson and Susan Swensen, are also big fans. “I love the cardamom croissants,” Swensen says. Details: 846 Independence Ave., Mountain View; www.themidwifeandthebaker.com
Seven Hills Baking Co., Castro Valley: For Richard David Katz of San Leandro, it’s the bakery inside the Castro Valley Marketplace for croissants, kouign amann and (for some decadence of a different variety), the Chocolate Black Raspberry Cake. Baker-chef Julien Wagner, of Alameda’s Feel Good Bakery, joined this food hall when it made its debut a few years ago. Details: 3295 Castro Valley Blvd., Castro Valley; www.sevenhillsbakingco.com
One House Bakery, Benicia: Jeremy Cantor recommends the croissants available in his town. “Just the best,” he says. “Plain croissants. One for today and a few to take home.” Co-owner Hannalee Pervan, a baker with Michelin cred, opened the shop nearly six years ago. Details: 918 First St., Benicia; www.onehousebakery.com
Fleur de Cocoa, Los Gatos: When Jen Hunter and her husband did a blind taste-test of almond croissants baked locally, this shop won “hands down,” she says. “Their almond croissants are the absolute best, as they’re not only filled with almond paste, but have almond flavor in the croissant dough.” (She added: “Hmmm. I hesitate to share this, as we go there just about daily to get one!”) Los Gatos resident Robert McMaster loves Fleur too: “Quintessential and authentic French pastry. Grab a table, get a pot of tea and enjoy the best croissant!” Details: 39 N, Santa Cruz Ave., Los Gatos; www.fleurdecocoa.com
Bake Sum, Oakland: Joyce Tang of Piedmont raves about the creativity and high-quality butter flavor of this bakery’s croissants. “They’re made with Beurre de Ste. Isigny and inspired by global Asian flavors.” In a word, she says, “Amazing.” Details: 3249 Grand Ave., Oakland; www.bakesum.com
Fournée Bakery, Berkeley: The “perfect plain croissant.” That’s what local resident Michael O’Hare says pastry fans will find at this longtime favorite across from the Claremont Hotel. “Also, don’t miss the almond croissants.” The menu boasts fresh blueberry croissants and a fresh veggie one, too. Details: 2912 Domingo Ave, Berkeley; www.fourneebakery.com
Alexander’s Patisserie, Cupertino and Mountain View: For an unusual specialty, Elaine Yee of Cupertino heads to these dessert cafes affiliated with Alexander’s Steakhouse. “They offer a black sesame croissant. Can’t find that anywhere else, and it’s filled with lots of black sesame filling.” Details: 19379 Stevens Creek Blvd., Cupertino, and for later hours, 209 Castro St., Mountain View. https://alexanderspatisserie.com
Firebrand Artisanal Bakery, Oakland, Alameda: Maureen M M Wagener of Oakland votes for the croissants — “so buttery and airy” — at this bakery-cafe that started as a wholesale bread operation in West Oakland before heading to Uptown several years ago. There’s now an Alameda restaurant too. Like the pastries, the cafes are airy and delightful. Details: 2343 Broadway, Oakland, and 707 W. Tower Ave., Alameda; www.firebrandbread.com
Arsicault, San Francisco: Croissant lovers Spencer Greene of Palo Alto, Betty Jo Yamamoto of Albany, Catherine Quon of Belmont and Tony Wasserman of San Francisco all sing the praises of the croissants from Arsicault, voted a Yelp bakery star. Wayne Turiansky of Oakland, who lived in Montreal for years, writes: “Their pain chocolat is the match for any I’ve had anywhere, so much so that I’ve so far missed their au beurre and aux amandes. Maybe someday, but for the immediate future it’s chocolat pour moi.” Details: 397 Arguello St. and 87 McAllister St., San Francisco; https://arsicault-bakery.com/home
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Satura Cakes, Los Altos: Local resident Alice K. Augustin vouches for the croissants from her downtown. “Shatteringly crispy, thin layer on top and meltingly soft in the center,” she says. “Buttery, delicate taste with a consistent look to each and every croissant in the counter. Perfection.” Details: 200 Main St., Los Altos; www.saturacakes.com
Gayle’s Bakery, Capitola: A. Marina Fournier of San Jose misses the days when she lived in Aptos and could pop over to Gayle’s, a Santa Cruz County favorite since 1978, for goodies. On a recent return trip, she says, “I had a butter croissant, and it made me realize just how deprived of good pastry I’d been.” Details: 504 Bay Ave., Capitola; www.gaylesbakery.com
Tartine Bakery, San Francisco: John Gruver of Moss Beach calls Tartine’s crescent “the best this side of Paris.” He’s got other recommendations too — Tartine’s country loaf, which is their signature bread, and their morning bun. Details: 600 Guerrero St., San Francisco, plus national shipping; https://tartinebakery.com
Emporio Rulli, Larkspur: Deb Callahan of San Anselmo vouches for this Marin County shop. It’s an Italian bakery, she says, “but they know what they’re doing” when it comes to French croissants. Details: 464 Magnolia Ave., Larkspur; www.rulli.com
Paris Baguette, multiple locations: Steve Brock of San Jose likes the “light and flaky” croissants that come in so many varieties — plain, almond, raisin and chocolate — at these locations, along with the other breakfast and dessert pastries. Details: https://parisbaguette.com
