Pain au Chocolat
"Pain au chocolat is a rectangular croissant dough pastry with two sticks of dark chocolate baked inside. The dough is the same laminated butter dough as croissants, but shaped differently. When pulled apart, the chocolate should be melted and gooey, the dough flaky and buttery. It's France's second most popular breakfast pastry after croissants. In southwest France, it's controversially called 'chocolatine'—a divide that sparks genuine debates."
Logistics
Affordable
Vibe
Chocolatey, indulgent
Duration
5 minutes
Best For
Breakfast
The Backstory
Emerged in the mid-1800s when Viennese bakers in Paris started adding chocolate to laminated dough. The name 'pain au chocolat' (chocolate bread) is standard in Paris and most of France. The term 'chocolatine' in Bordeaux/Toulouse creates a north-south cultural divide—Parisians mock it, southerners defend it. The debate is a running joke in French culture.
Local Secret
"Like croissants, buy fresh in the morning from real bakeries, not chains. The chocolate should be dark (at least 60% cocoa), not milk chocolate. Eat it warm—the chocolate melts perfectly. Some bakeries offer variations with almond cream or hazelnut, but purists stick to classic dark chocolate. Pair with café au lait. Never reheat in a microwave—use a toaster oven if stale."