Enjoy croissants with different textures
Croissants are made by rolling multiple layers of dough with butter folded in, something not found in Japanese bread. Their greatest appeal is undoubtedly their texture. The outside is crisp, with flaky layers that pop with every bite, while the inside is soft and fluffy, with a rich buttery flavor that spreads in your mouth and a moist texture that melts in your mouth. It is this gradation of texture that makes croissants so special.
This texture varies greatly depending on the maker's technique and the ingredients used. The main factors that determine the texture of a croissant are the thickness of the layers, the size of the cavity, the degree of doneness, and the butter flavor. After enjoying the beautiful appearance and aroma before putting it in your mouth, the first thing you notice is the texture of the layers. An extremely thin layer will have a delicate, melt-in-your-mouth texture, while a thicker layer will have a crunchy, powerful bite.
The size of the cavity also affects the texture. Bread with large cavities gives a light and airy impression, while a dense dough creates a moist and heavy texture. The degree of doneness is also important; baking at a high temperature all at once will create a crispy texture, while baking at a low temperature will result in a moist and lively buttery flavor.
Because of these combinations, croissants are not "the same no matter where you eat them" but rather each shop has its own unique character. Enjoy the individuality of each croissant by savoring the different textures and characteristics of each one.
TOLO PAN TOKYO
This bakery shop is modeled after an American garage. The croissants are impressive, with a crispy exterior and a soft, moist interior, and feature a milky butter flavor and a crisp, robust texture. The dough is slowly fermented at low temperatures, and the handcrafted texture and aroma are appealing.
Address: 3-14-3 Higashiyama, Meguro-ku | Map
Zucker Becker Fukui
This bakery has inherited the flavor of the 50-year-old bakery Tokyo Freundlieb. The croissants have different textures, with a light, crunchy texture like a pie on both sides and a moist layer in the middle that allows you to fully enjoy the rich flavor of butter.
Address: 1-11-10 Fukasawa, Setagaya-ku, 1F | Map
Jujiya Bakery
This bakery uses 100% Hokkaido wheat. Their croissants are made with a lot of whole wheat flour. The dough is folded into 16 layers with a moderate amount of butter, allowing you to fully enjoy the flavor of the wheat. The sugar beet syrup on the surface creates an excellent balance with the moist texture of the inside.
Address: 1-35-13 Daita, Setagaya-ku, 1F | map
"TATSU"
This small bakery specializes in croissants and other viennoiserie. The croissants are crunchy on the outside and soft and airy inside, and the rich aroma of butter fills your mouth. The nine-layer dough structure creates a delicious contrast between the outside and inside.
Address: 1-11-6 Toyotama-naka, Nerima-ku | Map
Bäckerei Cafe Linde
This German bread specialty shop is located in Kichijoji Sunroad Shopping Arcade. The round croissants are individually baked by artisans, and are coated with a laogen mixture before baking, resulting in a uniquely crispy texture. The balance between the moist inside and outside is exquisite, and the fragrant, sweet and sour taste is addictive.
Address: 1-11-27 Kichijoji Honmachi, Musashino City | map
La Patisserie by Aman Tokyo
Aman Tokyo's pastry shop. Made with AOC-certified fermented butter from France, the croissants are not crunchy but moist and smooth, melting in your mouth. The rich butter flavor spreads the more you taste them, resulting in a refined taste.
Address: B2, Otemachi Tower, OOTEMORI, 1-5-6 Otemachi, Chiyoda-ku | map
