How to spot a great croissant
Every review on Croissant Radar scores three things besides the overall grade. Here is what to look for, so your ratings help everyone find the best croissant nearby.
1. Crunch
A great croissant shatters when you bite it and leaves flakes on the plate. The crust should be deep golden, not pale, and stay crisp for a few hours. Soft, bready crusts usually mean too little lamination or a croissant that waited too long.
2. Butter
You should smell butter before you taste it. A pure-butter croissant tastes rich and slightly nutty, never greasy, and melts in the mouth. Margarine leaves a waxy film; too little butter makes the layers dry.
3. Airiness
Cut it in half: the crumb should look like a honeycomb, with open, even cells and thin walls. A dense, cake-like centre means the dough was under-proofed or the layers merged.
Gipfeli or croissant?
In German-speaking Switzerland the croissant is called Gipfeli. The classic Buttergipfeli is often a little smaller, denser and less curved than a French croissant; the Romandie and Ticino lean French. Both are welcome on the map: rate what you ate.
The Laugengipfeli
A Swiss speciality: croissant dough dipped in lye like a pretzel, with a shiny brown crust and coarse salt. Judge it on the same three criteria, but expect a chewier crust. It has its own category on Croissant Radar.
What should it cost?
In Swiss bakeries a butter croissant usually costs between 1.50 and 3 francs. Add the price to your review: it feeds the Gipfeli price index and the Best value ranking.