Inside Our Viennoiserie Case: More Than Thirty Ways to Do a Croissant

Viennoiserie is the part of French baking that sits between bread and pastry — laminated dough, butter folded in layer after layer, baked until it shatters a little when you bite into it. At La Paris, it's also the part of the case that changes the most often, because once you have a good croissant dough, there's a lot you can do with it. The plain Croissant Classic and Pain au Chocolat are the ones we bake every single day without exception — the benchmark the rest of the line gets measured against. From there it splits into a few directions. Fruit and cream fillings give you the Almond Croissant, Pistachio Croissant, Berry Croissant, Mulberry Croissant and the seasonal Antonio line (blueberry, cherry, coconut, mango). Matcha Croissant and Mont Blanc Croissant lean into stronger, more distinct flavors, while Croissant Custard Cream and Croissant Meringue play with texture on top of the classic shape. Beyond the croissant itself, the case also carries other laminated and enriched doughs: Pain aux Raisins, the Rocher line (Matcha, Noir, Red, Snow), New York Roll (Hazelnut Chocolate, Pistachio), Dubai Toast and Snow Toast, and two babka flavors, Belgium Babka and Dubai Babka, for something denser and more chocolate-forward. We bake in small batches through the morning rather than one large batch at opening, so a viennoiserie bought at 9am and one bought at 4pm should both still be fresh. If you're planning to pick up a larger order — for an office breakfast or an event — it's worth calling ahead to your nearest La Paris shop so we can have it ready. See the full viennoiserie range, or find the La Paris shop closest to you.