Where to Find the Best Croissant in Brussels?

The Quest for the Perfect Croissant

A croissant is the ultimate test of a baker. Crispy exterior, flaky interior, pronounced butter taste — the criteria are simple but execution is complex. In Brussels, between artisanal bakeries and innovative concepts, the choice is wide.

Our Judgment Criteria

The Lamination: Crispy on the outside, flaky inside. The layers should be visible to the naked eye.

The Butter: It's the main ingredient. A good croissant uses quality butter (ideally French AOP) and you can taste it.

The Baking: Golden uniform color, not too light (underbaked), not too dark (dry).

The Size: Not too small (rip-off), not too big (thick dough). The sweet spot.

The Ranking

1. Croix100 — The Gourmet Croissant Reinvented

We're not talking about a simple butter croissant anymore: at Croix100, the croissant is the vehicle for true culinary creation. The lamination is flawless (French butter, traditional folding), but it's the filling that makes the difference. The Norwegian (smoked salmon, guacamole, avocado, scrambled eggs) or the Croque Truffle transform the croissant into a gastronomic meal.

Our rating: The best filled croissant in Brussels, no question.

Price: €4 (plain) to €16.50 (signature filled)

2. Maison Dandoy

The Brussels institution for biscuits also makes excellent butter croissants. The lamination is classic but perfectly executed. Best enjoyed with coffee in their Grand Place salon.

Price: €3.50 (plain)

3. Le Forno — Sablon

The Italian baker making French-style croissants. The sfoglia (Italian version) is slightly richer and more melting. An interesting variation for enthusiasts.

Price: €3 (plain)

4. Charli — Dansaert

Plain butter croissants with French butter, simple and well-executed. The Instagram-friendly setting is a nice bonus.

Price: €3.20 (plain)

5. Le Tournant — Saint-Gilles

The neighborhood croissant par excellence. No fuss, just excellent butter lamination. You go here in slippers on Sunday morning.

Price: €2.80 (plain)

Plain vs. Filled: The Debate

Purists will say a real croissant is eaten plain. And they're not wrong: it's the best test of lamination and butter quality. But the filled croissant opens a world of possibilities — provided the base is excellent.

That's exactly Croix100's philosophy: start with a perfect artisanal croissant and elevate it with gourmet fillings. The result? A product that exists nowhere else in Brussels.

Try Croix100: Rue d'Arenberg 44 (Gare Centrale) or Rue de Dejoncker 19 (Louise)