The Best Croissants in NYC
Last Updated 1/30/25 (National Croissant Day!)
If you're an American reader who happens to find this post on its publication day, January 30, 2025—Happy National Croissant Day! I hope you're indulging in a flaky, buttery pastry as we speak. In this post, I’m sharing my favorite croissants in NYC. This will be a living list, updated as I discover new spots around the city—so stay tuned 🥐
Disclaimer: This is in no way a comprehensive list of ALL the best places to get a croissant in New York City. It would be an insane task to even attempt to try all the available viennoiserie in this city. However, this IS a totally biased, personal take on my favorite spots to visit time and time again for a croissant-like pastry. Okay, now that's out of the way, let's get started.
a very brief history
All croissants are viennoiserie, but not all viennoiserie are croissants. (For the purposes of this post, I’ll be using the two terms interchangeably.)
So, what is viennoiserie?
Viennoiserie refers to pastries made with laminated, leavened dough in the style of Vienna, Austria.
Croissants have their origins in Austria. They were first made in Vienna in the late 17th century, often attributed to the city’s bakers, who shaped dough into a crescent after the defeat of the Ottoman Empire in the Battle of Vienna in 1683, symbolizing the moon on the Ottoman flag. It was called kipferl, and variations of this dough were enjoyed in European bakeries.
The croissant, as we know it today with its flaky, buttery layers, was perfected in France. In the 1830s, Austrian baker August Zang opened a Viennese bakery in Paris and introduced the kipferl to the French, who adapted it into the modern croissant.
Fast forward to today, croissants have become a global icon of pastry perfection. In this blog post, we’ll dive into what are, in my opinion, the undeniably best croissants in New York City.
qualities of an excellent croissant
Before we dive into the list, let me share the evaluation criteria I use to judge what makes an excellent croissant. I usually prefer plain butter croissants over other varieties, so most of the ones featured here will be of that. Each croissant will be rated on a scale from 1 to 5 for each of the following qualities, and we'll calculate an overall score based on the average.
Shape
When looking at a plain or butter croissant, it should have a well-defined crescent or straight shape (depending on the style—French croissants are often straight, while others have more of a curve). The layers should be clearly visible, with a gentle dome on top and tapered, crisp ends. It should look airy, not dense or deflated. For other croissant shapes like pain au chocolat, I’m mainly looking for even layers and good structure.
Flaky Factor
The exterior should have a delicate, shattery crispness that gives way to a tender, airy interior. A good croissant makes an audible crackle when you bite into it, and the ends should be satisfyingly crisp without being dry. The layers should flake apart effortlessly, and eating it should cause an incredible mess, with crumbs scattering everywhere—on your hands, your clothes, and probably the floor too!
Puff & Lamination
A well-laminated croissant has distinct, even layers from the meticulous folding of butter into the dough. The interior should have a honeycomb-like structure—open and airy rather than doughy or dense. When pulled apart, it should reveal soft, feathery strands of pastry.
Butter
The butter should be rich, fragrant, and deeply flavorful without feeling greasy. It should have a clean, slightly nutty taste, with a golden-brown, slightly caramelized crust. The croissant should leave a subtle sheen on your fingers, not an oily residue. A great croissant is buttery without being overwhelming.
Now that we've set the standard, let's get into the croissants that made the cut! Here's my list of favorites around the city.
The Best Croissants in NYC, a work in progress list
Lysée
Located in Flatiron, Manhattan, Lysée is a French-Korean pastry boutique by Eunji Lee, former executive pastry chef at the two-Michelin-starred Jungsik. The first level is reserved for dine-in guests, but if you're just in the mood to grab a sweet treat, you can head straight to their second floor. There, you'll find their patisserie beautifully displayed on a stunning marble centerpiece table, with each item laid out like a work of art in a gallery.
The Korean influence shines in their popular mousse cakes, like the brown rice-flavored Lysée and the corn mousse. Everything I’ve had there has been meticulously crafted, and the viennoiserie is no exception — light, airy, and a clear showcase of high-quality ingredients (including butter, lots and lots of imported French AOP butter!) Lysée is hands down my favorite dessert spot in New York, and everything I’ve had there has been nearly perfect. If I had to make a critique, I’d say everything is pricier than you want it to be. But for that flawless 5/5 experience, it’s worth it every time for me.
What to order: While the viennoiserie selection is constantly rotating (I’ve personally tried their chocolate croissant, babka, and a short-lived but absolutely perfect plain butter croissant), their signature item is the kouign-amann, which I personally think is the best in the city (sorry, move aside, Dominique Ansel). Don’t miss their cookies either — they’re a sleeper hit!
Shape: 5/5Flaky Factor: 5/5Puff & Lamination: 5/5Butter: 5/5🥐 Overall: 5/5La Cabra
With two locations in Manhattan (East Village, Soho) and one in Bushwick, Brooklyn, La Cabra is a super popular coffee shop that originated in Denmark. When you walk into any of their locations, you're immediately struck by the Scandinavian-inspired aesthetic — sleek, clean lines, and minimalist design. And if you visit on a weekend, you'll encounter the unavoidable, massive line that dominates the inside, often spilling out onto the sidewalk. And I’m here to, unfortunately or maybe fortunately (?), report that La Cabra is worth the hype.
Even though they're known for their in-house roasted coffee and beautiful latte art served in those sleek stone ceramic mugs, I actually find that their pastry case is what keeps me coming back. Pretty much everything they bake is delicious, including their butter croissants! Light, airy, and always fresh, they’ve truly perfected the lamination (check out that gorgeous cross-section). The real standout quality, however, is the flavor. The dough is rich and buttery, with a full-bodied taste that’s subtly sweet from both the butter and the yeast. Many croissants nail the texture but fall short on flavor, but La Cabra’s croissants deliver on both, which is why I find myself returning again and again.
What to order: A plain butter croissant & a cardamom bun, and coffee too if you’re in the mood.
Shape: 4/5Flaky Factor: 4/5Puff & Lamination: 4/5Butter: 5/5🥐 Overall: 4.25/5Supermoon Bakehouse
Located in the Lower East Side, Manhattan, Supermoon Bakehouse is known for its super creative and Instagram-worthy Asian-inspired croissants, cruffins, and éclairs. Ever heard of a Kalamansi Shiso Curd & Yuzu White Chocolate Croissant? Me neither, but that’s just one example of the inventive flavors on their rotating menu, which changes every month.
Similar to Lysée, Supermoon displays its pastries on a counter, but with a cool, industrial aesthetic. The shop has a minimalistic vibe, making it more of a grab-and-go spot. I opted for a traditional butter croissant, which was excellent. It had a sharp, straight-edged shape compared to the typical puffy, slightly curved croissant—funny enough, it matches the store’s visual aesthetic: sharp, industrial, and straight. Gotta appreciate when a business sticks to its aesthetic through and through. The lamination was flawless, and if I had to make a critique, the butter flavor and aroma were just average. You could also tell the bake was slightly darker than the rest. I wouldn’t say the croissant was dry, but it was on the edge of that delicate balance—had it been baked any longer, it could’ve ventured into dry territory. This is one of those spots, like Librae, where you’ll want to go for a flavored croissant over the plain one. I love that they rotate their flavors so frequently—it keeps things interesting. I can’t wait to go back soon.
What to order: Their menu rotates constantly, so you can’t go wrong with anything here. They’re known for their cruffins, and I’m also quite fond of their baguettes (I’ll need to make a whole separate post one day about my favorite baguettes in the city!).
Shape: 5/5Crunch Factor: 4/5Puff & Lamination: 5/5Butter: 3/5🥐 Overall: 4.25/5Librae Bakery
Oh Librae, Librae, Librae. Where do I begin? You come to Librae for the pastries. And boy, do they have good pastries. Librae is a Middle Eastern bakery located in East Village, Manhattan. What makes them stand out is how they blend traditional Middle Eastern ingredients and flavors with classic pastry techniques — and boy, does it work. Just take their Rose Pistachio Croissant, Za’atar Labneh Morning Bun, and Tahini Chocolate Chip Cookie, just to name a few items out of the pastry case.
Their butter croissant checks so many of my boxes: perfect shape, super crunchy, shattery layers, and gorgeous lamination. BUT, where this croissant falls a bit short is in butter flavor. I'm not sure what it is, but sometimes it tastes a little oily to me. That said, this doesn’t really impact their flavored croissants, so I highly recommend trying the other viennoiseries on the menu, like their Rose Pistachio Croissant, Espresso Pain au Chocolat, or Halva Chocolate Croissant. All chef’s kiss. Librae is one of the few spots where I actually prefer their sweet and savory flavored croissants over a plain one.
What to order: If I had to pick ONE croissant out of their many options, get one rose pistachio croissant to share with a friend — trust me on this. It's everything you want an almond croissant to be, but better. Skip the coffee.
Shape: 4/5Flaky Factor: 5/5Puff & Lamination: 5/5Butter: 2/5🥐 Overall: 4/5
to be tasted: croissants still on my need to try list
Why is the list above a work in progress? Because NYC’s bakery scene never stops evolving—and neither does my search for the perfect croissant. Below are the next places on my list, all said to have amazing croissants (obvi)!
Radio Bakery in Greenpoint, Brooklyn - Everyone seems to RAVE about pretty much everything they make. But two categories of baked goods that their are known for are their croissants and the focaccia sandwiches. In addition to the classic, I’m intrigued by their Meyer Lemon & Olive Oil croissant.
Nick & Sons in Greenpoint, Brooklyn - So many people call their croissants the best in NYC! I will need to make a trip up to Greenpoint soon to compare theirs head to head with Radio Bakery. It’ll be a delightfully carbful day for sure.
Tall Poppy in Chelsea, Manhattan - A relative newcomer, Tall Poppy opened in September of last year in a teeny, tiny unassuming spot on 20th street. I’m super interested in trying their Everything Cruffin thats filled with cream cheese! One of my absolute favorite donut shops in Seattle, The Flour Box, that does an amazing Everything Bagel donut that is also filled with cream cheese — part of me hopes that it will be it’s flaky sister.
tried and tested: croissants that didn’t make the cut
Manhattan:
Lafayette Grand Café & Bakery
Dominique Ansel Workshop
Le Fournil
Mah-Ze-Dahr
Heritage Grand Bakery
Patisserie Chanson
Aux Merveilleux de Fred
Claude Bakery
Brooklyn:
Otway Bakery - doesn’t quite make the cut…. but it’s good! Would still stop by anytime I’m in the neighborhood. They also have a standout ham & cheese baguette sandwich.
L'Appartement 4F - I almost considered putting this on the list, but lacks the structure and lamination that many of the other spots nail. Good flavor though.
Julien Boulangerie
Bien Cuit
Have you been to any of these spots in New York City? If so, I'd love to hear your thoughts—let me know in the comments! 🥐✨
And if your favorite croissant haven isn’t on the list, don’t be shy—drop it below, and I’ll make sure to check it out.
Thanks for stopping by, and here’s to a buttery, flaky croissant in your near future! 😉