Major Flake: a purist’s list of the city’s 10 most decadent croissants
At Colette, heritage red fife, plus a sprinkle of sesame and fennel seeds, gives the whole wheat croissant a nutty twang. $3.50. 550 Wellington St. W., 647-348-7000.
Nadège Nourian stuffs toasted pecans swirled in a maple–brown sugar glaze into the heart of her flaky croissant. $3.50. Various locations, 416-368-2009.
The Tempered Room’s classic butter croissant, made in the sourdough style with lightly fermented dough, shatters into shards, revealing layer upon layer of buttery goodness. $2.50. 1374 Queen St. W., 416-546-4374.
A drizzle of dark rum soaks into Cluny‘s croissant before it’s hit with a luscious almond cream, shavings of Belgian chocolate and toasted almond slices. $3.25. 35 Tank House Ln., 416-203-2632.
Delysees‘ rich praline hazelnut croissant oozes with an addictive Nutella-like filling. $3.95. 780 King St. W., 416-360-0095.
Clafouti’s cinnamon–brown sugar croissant is the Cinnabon’s sophisticated cousin. A thick cap of crunchy, sugary spice coats the crispy shell. $2.55. 915 Queen St. W., 416-603-1935.
The hazelnut croissant at Mon K Patisserie has a filling of caramelized hazelnuts and silky custard cream that seeps through the buttery base. $2.30. 1040 Coxwell Ave., 416-696-8181.
At Rahier, pistachios and coconut flakes are blanketed in the layers of feather-light pastry for a crackly texture. $2.65. 1586 Bayview Ave., 416-482-0917.
The banana-chocolate croissant at Pâtisserie 27 is kicked up with orange liqueur–infused caramelized banana compote. $2.50. 401 Jane St., 416-762-2103.
Velvety béchamel and nutty gruyère are baked right into the croissant dough at Bonjour Brioche. $3. 812 Queen St. E., 416-406-1250.