This review is from croissants eaten between August and October 2021… but it’s not as if I didn’t have plenty more!
About the Store
L. Lassalas is a small pâtissier/chocolatier shop in the southern town of Beaulieu-sur-Mer, in France. It’s right next to the town center, and thus right next to the train station. They do a mix of mini cakes and pastries, a few larger cakes, chocolates, a few savory bites at lunch, and of course a few viennoiseries.
The first thing to note about the croissants at L. Lassalas is their shape. Although I would consider them straight croissants, they’ve got a bulging hump of a peak, and the highly visibble layers look as though they’ve been casually thrown on top of one another. ‘m not sure whether it was a deliberate look at first—who knows if the guy was going for style or speed—but the fact that the “relaxed” style endures suggests that yes, it probably is deliberate now. Additionally, you can quite easily see how the ends are slight twists which also show off all the dough layers.
The shape bumps up the size category for me; they go from medium to large. Besides the shape, the croissants tend to have a medium brown coloring all over with lighter spots on the layer seams. There is evidence of fermentation with all the small bubbles visible. The outer shell is definitely crispy; there are sections that are thinner than others, but the structure isn’t massively squashable. Furthermore, you don’t get many little flakes… but that glaze is susceptible to coming off as one massive flake.
The exterior smell is highly buttery. There are of course bready notes (it is a bread product), as well as notes of browning/darkening that may be stronger on some days. You get a slight eggy smell off the glaze.
On the inside, there is a lot of air; you can see many smaller air bubbles alongside much larger ones, which are stretched in the direction the layers were rolled. The smell of the dough leans a bit more towards sweet, with a light touch of fermentation. What’s really cool, though, is that you can peel off some of the upper sections of the croissants as though you were unrolling them. This suggests they didn’t skimp on the butter.
The taste of the croissants here depend on the batch. No matter which you get, it tastes like a delicious, crispy and springy buttery baked dough, but on days when the croissants get a tiny bit more baked, the texture gets crispier, and the mouthfeel gets a little bit drier without losing the buttery quality.
Ratings & Numbers
Overall, I’m fond of these. I’ll admit I’m highly biased, as I’ve had this place’s croissants for a long time, but I can’t say I’ve found another locally-made croissant that tastes as nice, is as big, and looks as unique. If you’re passing by, come buy one!
Would buy again: 😀
Taste Quality: 🇫🇷
Price: 1.30€ (2021).
The viennoiseries here are limited. You can get:
- a croissant
- a pain au chocolat
- sometimes a pain au raisin
- an oranais, an apricot pastry
- rarely, a pain au nutella
- and a chausson aux pommes made with a crumbly pastry dough rather than flaky dough.
Only the first two are there in any kind of large quantity in the morning.
As they have no site of their own…