The Bakery in Auroville makes the best Pain au Chocolat in the world. Period.
I say this after having done decades of research in Paris. My work has not been as methodical or exhaustive, perhaps, as the arrondissment-by-arrondissment croissant sampling performed by my friend, Rich Pekelney; but it has been reasonably extensive.
It is not that the dough has the diaphanous flakiness of that little bakery on the Rue de Fourcy or uses a chocolate of the silky richness of the place on Rue Saint Louis En L’Ile. On both counts, the Auroville pains au chocolat rate acceptably, not superbly. The true measure of greatness of these pastries is largely a function of location.
There may be a place on this earth in greater need of high-quality pain au chocolat than South India; but, with all due respect for authenticity and origin, Paris is not it; and I’ve yet to discover it. By meeting this serious necessity with deftness and abundance, The Bakery at Auroville wins my vote for the best pain au chocolat in the world.
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