There is a whole controversy out there concerning the proper name for this recognizable pastry. Pain au Chocolat or Chocolatine? Just don’t call it a chocolate croissant lest you make enemies on both sides. But who really cares, truly delicious chocolate flavor speaks for itself!
New York, NY
The Native Bread and Pastry is the secret weapon of your favorite local restaurants and cafes. What started as a one-woman operation in Soho in the 1980s has morphed into another small business helmed by Ravenna Wilson and her team now baking in East Williamsburg. Ravenna grew up on a flour bag in her mother's bakery and is proud to be the third generation supplying New York City’s best chefs. The team is endlessly fascinated by esoteric ingredients, techniques and cultures of baking and will gladly talk your ear off regarding all of the above. When they couldn’t source sea salt at the volume or quality necessary to supply the bakery, they started importing directly from a small saunier in the islands in the south of France. Learn more at thenativebreadandpastry.com
Wheat Flour, Butter, Sugar, 55% Chocolate, Milk, Malt, Sea Salt, Yeast, Eggs