Polydish city guide
Best Pain au chocolat in Toronto
“Laminated dough with dark chocolate in the center—similar texture to puff pastry, often sold still warm from the oven.”
What the real thing tastes like
Pain au chocolat (French: [pɛ̃ o ʃɔkɔla] ; Occitan: pan amb xocolata, lit. 'chocolate bread'), also known as chocolatine (French: [ʃɔkɔlatin] ; Occitan: chocolatina) in the south-west part of France and in French speaking parts of Canada, couque au chocolat (Flemish: chocoladekoek) in Belgium, or chocolate croissant in many English-speaking countries, is a type of viennoiserie consisting of a cuboid-shaped piece of yeast-leavened laminated viennoiserie dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center. The chocolate usually has a slight bite to the texture. Pain au chocolat is made of the same viennoiserie dough as a croissant. Often sold still hot or warm from the oven, they are commonly sold alongside croissants in French bakeries and supermarkets.
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Pain au chocolat is a cuboid of laminated dough—that same precise, butter-layered viennoiserie fabric as a croissant—built around bars of dark chocolate that snap slightly between your teeth. Pulled warm from the oven, it's the everyday French answer to wanting something both delicate and substantial, sold alongside its cousin the croissant in bakeries across France, Belgium, and French Canada, each region sometimes calling it by its own name.
Order it here when it has
- chocolate has slight bite to texture
- similar texture to puff pastry
- sold warm or hot
- commonly available in bakeries
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