As the croissants are tasted, some are quickly removed from the running while jury members exclaim over the texture or buttery scent from another. In June, they were narrowed down to 24 for the final, still a sizable quantity for the bakers to taste. Pastries were scored in four categories, with 25 points awarded in each for flavor and smell, cooking, shape, aspect and regularity, and finally for puffiness, texture and fondant. The winner of the 20th edition of the competition was Frédéric Comyn, whose secret ingredient was chestnut honey. This gave his croissants a delectable sweetness, added crisp to the texture and a reddish hue to the normally golden pastry.
Travelers looking for their own Insight moments can find Comyn’s incomparable croissants at Patisserie Colbert in the Sceaux commune of Paris, almost 10 kilometers from its centre. On the French Heritage premium guided tour, you can join a Local Expert, who will take you on a foodie tour of the city so you can sample other extraordinary pastries sold in the capital.