A croissant and a coffee is one of my all-time favourite breakfasts. It’s not an on-the-go meal for me; I like to sit down with my croissant, partly as a mark of reverence to such a delicious pastry but mostly as I expect to shower myself in buttery flakes as I eat.
Croissants, one of France’s most famous exports, reportedly originated in Austria. They’re the ideal instant meal, a breakfast that is low on prep and high on delight. When people talk about food like croissants as full of “empty” calories or void of nutrition, I worry about them. It is true that they tend to be high in fat (they’re full of butter) but this is why they taste so good.
According to 2025 research by French bakery manufacturer Bridor, 93 per cent of British croissant fans buy them at least once a week, 55 per cent buy them twice a week and almost a quarter, 23 per cent, are chewing their way through these world-famous crescents of burnished laminated pastry three or four times a week.
Dee Rettali, founder of London’s Fortitude Bakehouse, sells inventive flavour combinations such as almond, apple and matcha or peanut frangipane. A good croissant, according to Rettali, comes from great quality flour. For her croissant dough at Fortitude Bakehouse she puts a spin on the French classic by using cultured butter that brings depth of flavour.
As brilliant as going to a boutique bakery would be every morning, it’s not practical. Instead, I’m trying out supermarket premium ranges of packaged croissants. They’re all made with butter, usually 25 per cent but up to 29 percent in Sainsbury’s and M&S and 33 per cent in Waitrose versions. They cost from 50p to £1 each and come in packs of two or four, typically with shelf lives of up to three or four days.
Rettali isn’t too snobby to try a supermarket croissant. “Price is a big factor for most people and I’m not against buying a bag of frozen croissants on Christmas morning,” she says. “Waitrose and M&S croissants aren’t bad. It’s better if you put them in the oven for a few minutes. I think they have to be buttery and a bit crispy. Some of the supermarket croissants can be a bit soft.”
Making croissant dough is a complicated process. Bakers repeatedly fold (usually by machine) layers of dough and butter, a process called lamination, to create the many airy, flaky layers we should find inside a decent croissant. Nonetheless, Rettali says that home bakers can and should have a go at making their own.
Wes Burden, co-founder and head baker of Docker Bakery in Kent, runs bakeries in Folkestone, Canterbury and Ashford and is soon to open in Dover. Docker is a plant-based bakery, but Burden believes his product is as close to the OG buttery croissant as possible.
He describes a good croissant as “light and flaky, a little crunch on the outside and soft and airy”. He shares my opinion on messy eating. “You want to get a bit messy when you bite into it!” he says. “Our croissant is still one of our bestsellers. You can’t really beat them.”
I blind-tested all of these croissants together. While I wasn’t at all surprised by the winner – Waitrose -these croissants are twice the price of the rest – the runner-up definitely wasn’t the name I was expecting.
M&S croissants (top left) are a bit squidgy; Tesco’s (top right) are low on flavour; and Sainsbury’s’ are similarly dissapointingM&S 4 All Butter Croissants
£2/50p each
This one looks more oblong than croissant-shaped, with both its sides a little squidged. No matter, as I’m a fan of cigar-shaped croissants. It’s nicely-browned on the outside if not especially flaky, with some whorls of lamination inside. It’s a bit too squidgy and while there’s some light butteriness at the end, overall the buttery taste is too subtle for me.
3/5
Tesco Finest 4 All Butter Croissants
£2.50/62p each
Almost too a perfect croissant shape but nicely brown with a few flakes fluttering on the surface. Inside, I find a spiral of fluffy layers but this croissant is low on flavour and quite squidgy.
2/5
Sainsbury’s Taste the Difference 4 Butter Croissants
£2.40/£2 (Nectar price)/60p each
These Taste the Difference croissants are a somewhat darker brown than most and the others look golden beside them. The layers inside are mostly squidged together, but they’re there, though I get very little in terms of flavour.
2/5
Waitrose croissants are impressively fluffy, while Morrisons’ have little flavourWaitrose No 1, 2 Butter Croissants
£2 (usually £2.50)/£1 each
These stand out on looks alone, fair and golden with loads of flakiness on the outside, they’re undoubtedly the most handsome of the pack. They look and smell more like something I’d find in a bakery but they are the only premium supermarket selling them in packs of just two, which makes them almost twice the price of the others. The layers melt in the mouth rather than turn fluffy, and there’s a buttery flavour approaching richness. Very impressive.
4.5/5
Morrisons The Best 4 All Butter Croissants
£2.50/63p each
These croissants are a deep brown colour with some flakes on the outside and taste a little dry. Inside, I can see some lamination, but the layers have clumped together. Very light on flavour.
2.5/5
Aldi croissants are flaky and light, the second best rating, while Asda’s are denseAldi Specially Selected All Butter Croissants
£2.09/52p each
Deep brown and satisfyingly flaky on the outside, while these smell pretty good, too. They tear into flaky pieces rather than spongy chunks and the flavour is both light and buttery.
4/5
Asda Exceptional 4 All Butter Croissants
£2.38/60p each
Appearance-wise, these are more of a long fat cigar than a croissant, which I don’t mind as I’ve always been a fan of a straight pastry. There are a few appealing flakes on the outside but it’s fairly dense to pull apart. The layers are there on the inside, but they are fairly dense, too. There is some light buttery flavour at the end.
2/5
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