Croissants belong in the class of miracle foods.
They’re just butter, flour, yeast, and milk. But combined in the right ratios, folded the right number of times, and baked the right way, they can become something magical.
As with all foods, there are plenty of mediocre croissants across Chicago, a handful of good ones, and precious few great ones. (I do think Loaf Lounge, located at 2934 N. Milwaukee Ave. in Avondale, makes a stellar version.)
But I have a new favorite. It’s the finest croissant I’ve had in 20 years of covering Chicago’s food scene.
3Fold, located at 401 South Boulevard in Oak Park, opened in December 2025. The name is a nod to the three folds the croissant dough gets during a 21-hour production process.
Most bakeries try to do a little of everything. 3Fold is notable because it uses only one dough: laminated dough, which produces bakes with flaky, crisp exteriors and airy interiors. Lamination is what makes a croissant a croissant.
By skipping cakes, cookies, and breads, 3Fold stays laser-focused on viennoiserie, the category of pastry that includes danishes and pain au chocolat.
The bakery is run by the wife-and-husband team of Sara and Dimitri Fayard. Sara is a former restaurant chef who has worked on both the savory and pastry sides, while Dimitri, a native of Toulouse, France, was part of the team that won the 2008 World Pastry Team Championship. They’re longtime Oak Park residents and are raising three young children, another nod to the 3Fold name.
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