A pain au chocolat is not your average bread roll. Just like a pain au raisin, chausson aux pommes (apple turnover) and a croissant it’s a member of the large family of viennoiseries. These baked goods are made from a yeast-leavened dough in a manner similar to bread, or from puff pastry, but with added ingredients (particularly eggs, butter, milk, cream and sugar) giving them a richer, sweeter character, approaching that of pastry. The dough is often laminated. This type of dough was invented by a pastry chef from Vienna and not one from Paris or any other French city. However the French did succeed in bringing this dough to perfection. Proof thereof I found once again when I was in Paris earlier this month and bough a super croissant aux amandes and pain au chocolat at Le Pétrin Médiéval (31 rue Henri Monnier). In Amsterdam I buy my pain au chocolat at bakery Westerbos, my favorite bakery in Amsterdam-West: service with a smile, even when customers are cueing on Saturday mornings, excellent bread (try the Hugo) and pastry. The pain au chocolat of Westerbos has almonds on top for a crunchy effect, inside you’ll find mini bars of black chocolate. The pastry is light as a feather and somewhat sweet. A chérie to cherish!
Pain au chocolat, €1.90
Hugo de Grootplein 4, West (Westerpark)
+31 (0)20 684 5512
Opening hours: Monday-Friday 7.30am-6pm, Saturday 7.30am-4pm