＊Light, flaky, elegant — the bakery way.
＊Satisfying, warm, homemade — the Quatre Avril way.
At my go-to bistro Quatre Avril, they serve lunch and dinner dishes, plus a changing selection of baked goods on display each day. Their croissant is one of my favorites — honestly, I’d be happy coming here just for coffee and a croissant. But since the place isn’t open all day, I usually enjoy it after having lunch there.
So why do I always eat it there instead of taking it home? Mainly because I don’t want to ruin the croissant on the way. And also, they warm it up just right — that perfect balance of crispy outside and soft, buttery inside. Plus, enjoying it as fresh as possible is one of the best things about having it at the café❤️
When I’m having a meal there, Chef Bosco often talks about what he’s thinking of creating next — it’s such a heartwarming sight, seeing his constant desire to try something new in the kitchen.
On this day, the croissant came with icing — sweet and very dessert-like♪
Croissants from specialist bakeries are made with machines in factories or shops, rolled thin and even — so they’re perfectly delicate. But the handmade croissants at a bistro like this are different: rolled and folded by hand, so the layers are a bit thicker, the shape a bit more relaxed. That’s exactly what makes them special — lovely butter flavor, a warm homemade feel, and that satisfying taste.
Here’s my previous post about Bistro Quatre Avril if you like ↓
⭐︎ ⭐︎ ⭐︎
This is my last post of 2025. Thank you so much for being part of this little journey with me.
Wishing you peace and beauty in the new year!
Please feel free to come back anytime in 2026 — I’d love to share more memories with you...
