The World's Best Croissant Is Made Daily Inside Sophie La Gourmande, A Humble Cleveland Bakery (2024)

FAQs

Who owns Sophie La Gourmande? ›

Since its inception in May 2022, Sophie La Gourmande has been enchanting locals with its neighborhood atmosphere, indulgent pastries, and meticulously crafted lunches. We enjoyed talking with Bob Sferra, the talented chef and owner behind this culinary gem.

Lune Croissanterie has earned the prestigious title of being the World's Best Croissant destination.

Kate Reid, from Melbourne, is now a world-famous baker known for creating the 'perfect' croissant' according to the New York Times. She co-owns the iconic croissanterie chain 'Lune' - widely touted by food critics as the best in the world - with her brother, Cam.

The best croissant is Australian, not French!

American journalist Olivier Strand in his article Is the World's Best Croissant Made in Australia reveals the delicious find creation of Lune Croissanterie in Melbourne and created by Kate Reid. The article goes as far as saying that the croissants deserve a trip Downunder!

Hester Sophia Frances Grigson (born 19 June 1959) is an English cookery writer and celebrity cook. She has followed the same path and career as her mother, Jane Grigson. Her father was the poet and writer Geoffrey Grigson, and her half-brother was musician and educator Lionel Grigson.

Michel Malécot is the Chef, Owner, Founder, and President of The French Gourmet, Inc.

My wife and I had heard the hype about Lune and how they apparently have the best croissants in the world. Well I may not be a New York Times food critic, but I can tell you their Ham and Gruyere was the best take on a ham and cheese croissant I have ever had. Absolutely delicious.

Lune is unique; designed to inspire a commitment to precision in each exquisite detail, during every stage of the croissant-making process. Lune is not a shop, nor is it a factory. It is a celebration of the creation, complexity and ultimate enjoyment of a croissant.

“If you don't use good butter then your croissant is not going to taste like a good croissant,” she says. Reid uses two different types of butter: hand-churned Pepe Saya from Sydney and French butter Beurre d'Isigny.

If you want a rich, buttery flavor, a higher fat content butter is best, which means a French or European product may be the right choice. The fat is where the flavor resides, so more fat means more flavor. In addition, when butter is blended with other ingredients, it creates small pockets in the pastry.

Where are Aldi croissants made? ›

The most common classic breakfast food in Italy is the “cornetto”, or croissant. A cornetto is often filled with some kind of cream, custard, jam or chocolate spread, and accompanied by a coffee.

Most French people eat breakfast at home so don't eat fresh croissants from the 'boulangerie' on a daily basis. Croissants and pain au chocolat are popular on more relaxed days for example at weekends or on holiday. Many people also eat them for breakfast on the run.

Croissants are around 1 euro to 1 euro 30 centime. You want to order a croissant au beurre not ordinaire. If you need help on how to order at a Boulangerie, you can check out this post. For enjoying a Parisian breakfast on a terrace.

Sophie's Cuban has grown to 10 locations with NINE in Manhattan and one in Brooklyn and Manuela's three daughters - Sofia, Patricia and Mila Luna - now run the business.

Owner Rémi Baron is the friendly French chef with the sunny attitude. Born in Nantes on the west coast of France, he began his career in a catering company, before moving into restaurants and the Mercure Hotel chain.

Sophie Michell: The British chef changing the landscape of cuisine in Barbados. Sophie describes her cooking as “honest, approachable and produce driven” and her work is driven by her environment, be it the Caribbean or Cornwall.