I’m not much of a croissant eater. That’s not to say I don’t adore those golden horns of buttery, flaky pastry, but as someone who both likes a substanstial breakfast and puts on weight a little too easily, I find myself always going for a more filling, relatively less calorific option.
So it was on the advice of my croissant loving friend who reliably informed me she had road tested many of these pastries whilst in Barcelona, that I was pointed in the direction of Hofmann with the promise that these were the best specimens the city has to offer.
Hofmann is a key player on the Barcelona culinary scene with a prestigious restaurant, cookery school and patisserie in the city and their croissants not only get the thumbs up from my pal Sarah, but also won the award for the ‘Best hand made butter croissant in Spain 2010’.
Croissants might be their star performer but this Born patisserie also sells a range of cakes, macaroons, jams and other sweet goodies in its pastel, quaker, slightly-too-cutesy-for-my-taste setting.
So, are these croissants worthy of such an esteemed prize? In all honesty, yes. They are beautifully light, buttery yet not greasy and they go without that unnecessary sticky glaze which crowns so many of Barcelona’s croissant offerings. At 1.10€ they are also a snip and don’t come with an award winning price tag.
Hofmann Pastelería, C/ Flassaders, 44, Born
**This article was originally posted on my former blog http://moonrakermorsels.wordpress.com/**