Being an avid pain au chocolat eater, I have honed my skills in sifting the good one from the bad. In my opinion, a good one will show many distinctive layers and a bright top layer -which will give you a hint of its crispiness and freshness. As for the ingredients, the quality of the chocolate (ie. percentage of cacao) and the subtle taste of butter will make the difference. That said, I’d recommend this very special pain au chocolat neither for its taste nor for its price, but for its societal impact. Since 1999, La Boulangerie Francaise School in Hue (old imperial capital of Vietnam) has trained 30 youngs aged 16 to 22 coming from impoverished areas to become bread bakers and pastry bakers. 27 of them now work in hotels or restaurants in Vietnam. I hope you will go and support this great initiative -and actually, enjoy an excellent pastry.
La Boulangerie Francaise
46, Nguyen Tri Phuong
Hue, Vietnam
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