“As the newly-dubbed Croissant Queen, I take it as my royal duty to taste test delicious local produce. Noblesse oblige!”

Carole Hollebrandse, tragic Francophile and dedicated consumer of pastries and chocolate, couldn’t knock back this gig. Though as a former teacher, she had to give us a lesson on the origins of the croissant – which apparently was in Austria in the 13th century when they were called kipferl and were denser than today’s version. But in the 17th century, when the Ottomans were defeated in the Battle of Vienna, bakers decided to make them crescent-shaped to demonstrate their victory as they consumed the symbol on the Turkish flag. It was in the 19th and 20th centuries that the pastry was adapted by the French patissiers to become the flaky breakfast treat we now love.

Black Kat Espresso, Armidale – matcha pistachio croissant

“Now this is a first! I couldn’t go past trying this creative twist on the classic croissant. When Black Kat first released this pastry, they wrote about how the combination of matcha and pistachio act as a detox for the body. What a bonus! But it also tastes divine – fresh, light, crispy, undoubtedly unique and a great alternative to an almond croissant if you’re up for trying something new. This is a full-bodied croissant that packs a big matcha punch!”

Shop 10/110 Dangar Street | Armidale NSW 2350 | (02) 6771 4524 | Facebook | Instagram | Monday to Saturday 5.00am–12.00pm

Swiss Patisserie & Bakery, Bellingen – traditional croissant

“The first thing you’ll notice is the size – this beautiful, classic croissant is huge! But then you’ll be won over by the taste. It’s ever so slightly softer than other croissants I’ve tried, making it the perfect match for my homemade cherry jam. It’s buttery too, and boasts some incredibly delicate layers. A very happy way to start the day.”

7b Church Street | Bellingen NSW 2454 | (02) 6655 0050 | Facebook | Instagram | Monday to Friday 5.00am–5.00pm | Saturday 5.00am–2.00pm

Hearthfire Bakery, Sawtell – traditional croissant

“This croissant has a slightly straighter appearance than the others, with a gentle nod to the crescent shape. Actually there’s some controversy around the shape of a croissant – some people in France say the straight version of the pastry is made with butter, while the crescent uses margarine. But then some say it’s the other way around! Regardless, this is a superb example of a croissant – crispy on the outside, soft and delicate on the inside. Yum!”

73 Hyde Street | Bellingen NSW 2454 | (02) 6655 0767 | Website | Facebook | Instagram | Monday to Friday 7.00am–3.30pm | Saturday to Sunday 7.00am–2.00pm