I Tried Every Bakery In Paris

All right y'all, today I'm trying every bakery in Paris. I'll be trying the most viral, the oldest, the newest, and by the end of this, I become the baker. You're probably gonna want a snack for this. The first stop is Cedric Grolet, the TikTok queen of bakeries. You get greeted by the croissant colonel. Un croissant! Inside, it's super small, but they got a big operation. Everything here looks like an art piece. Looks like they stole everything out of the Louvre. Look at the ribbons on that. Cedric supposedly has the best croissants in all of Paris. God damn! Oh my God, buttery, airy. You can stick your finger in that, man. Little doughy, spread her ass open. It's just like the perfect texture. It tastes like a trust fund. So easy to pull apart. It's looking pretty fat too. That dough is doing tricks on my tongue. I got the milk chocolate squirrel. Bro, it's kind of thick. Oh, ****. Hollow, but crunchy peanut butter inside. Piece of chocolate with a croissant. Croissant! Oh my God. Got a random Parisian here. Ooh, yes sir. Delicioso. Love the details on this. Looks like a flower. I was told that this is their best seller. It's like a vanilla cake. Super thick crust. Actually good as hell. They got a lot of other flavors. This vanilla one goes crazy. What Cedric is actually recognized for, realistic looking pastries. Here's the mango. It literally is like the size of a mango. They got a small one, but my big back ass got the large one. America! You're insane. I hate you. Woo, woo, woo, woo, woo, woo, woo, woo, woo! Yes, bro! Nice and warm. Hard shell with a thick tart at the bottom. Paris people are so nice. Even the workers inside, they offered me this with some vanilla and honey in the middle. That ---- is soft though. This is like 35 euros. I mean, it's pretty worth it. This location does have some Michelin stars under its belt. Everybody here seems so rich. This location is next to all these designer stores, so you know their stuff gotta be good. Next stop, Storer. The oldest bakery in Paris. Born in 1730, that might be older than America. This place smells like butter and royalty. I got their famous Baba Rum. It's literally bread soaked in booze. It's got cherries on top, and I don't know what the green thing is. Ooh. This is basically the French way of saying treat yourself. Faites-vous plaisir. What the ****? That liquor's strong as ----. This thing punched me with flavor and rum. You could possibly get drunk off this whole thing. Here, I got their raspberry tart with some gold flakes on it. I like how thick the crust is. Mm. I don't even like raspberry like that, but that's a thick jam. The stuff they got here would be like some stuff your grandma and grandpa would eat. King Charles got expensive taste. They had these little fruit things. Mm. Tastes like clay. Feels like clay. I think it's a limon. Mm-mm. It's just some more old people stuff. Next stop is Les Comedes, the new bakery on the block. Look at the spread we got. Starting off with their Black Forest cake. It's got a chocolate biscuit, flaky praline, a sour cherry confit, a little bit of whipped ganache, chocolate icing, and Amarena cherries. Mm. I thought it would be more chocolate than this. The cherries were a little too overpowering for my liking. They popped a couple cherries. Next is this bread with some type of like strawberry jam and sprinkles. Mm. It tastes a little bit like a strawberry concha. This was trying to be the main character. It's also like a little bit of a candy strawberry on there. The bread's a little firm, but it goes perfectly with the crunchy toppings. Next is this flat bread with what I think is apples on top. Almost like a paper-thin piece of some apple pie. I like apple pies. This one doesn't taste too fresh. Next is this long-ass piece of bread with the chocolate chips. They don't just bake. They express emotions in pastry form. This one looks like it wants to get devoured. Mm. It's more of a thicker bread. You could honestly make a sandwich out of this bread. This bakery definitely has a newer style. From the way they decorate the place to their pastries, they even do some crazy collabs and combinations. They've been keeping up with the times and trying trendy things. They had a wall with these jars of fruits. I got the La Passion. Let's see how it goes with a classic croissant. That don't look too bad. Mm. They made this in-house. I believe it. That's fresh. Mm. With the plain croissant. I took a baking class because why eat carbs when I can become carbs? That's all butter? Yeah, all butter, yeah, yeah. Pastry making is 10% butter and 90% a crisis. Spread it on the table. As you can see, pretty fine and thin, right? That's what we want. Sorry. Oh, that's crazy. Soften a little bit the dough because it's a little bit thick. All the way and roll back. I took a baking class in high school. I don't remember passing it though. You open it in two. Tenth time? Oh, you know what? Okay. How long have you been baking? I started 14. Oh wow. And I'm 30. He actually worked for Cedric Grillet for three years. So he got to work with one of the top chefs. He took it step by step in the whole baking process from making the dough from scratch with yeast to rolling the right amount of dough, cutting the right amount of butter and overall just teaching us all the basics of a croissant. Try this raw dough. He was actually a very good instructor though. He made the whole class very fun. Everybody at this class was from America and we were all just really having fun. He showed us the ins and outs of making the perfect croissant. Look at that. Croissants, croissants. Croissant. Oh yeah, that's hard. All right, they just got done baking. These things are crispy golden. Got the two different style croissants. This one pretty cute. This one looks like it's fighting demons. Let's try my creation. Oh my God. I'm making these at home. Here's my parfait chocolat. Oh my God. Made with blood, sweat, flour from the floor. Pull up to Paris, come meet Felix. Get some good croissants. Yes, some good croissants. Take his cooking class. Amazing. Thank you, thank you. After the class, I honestly felt like I could go apply and become a baker. So I went viral, I went vintage, and I even became the baker. Paris, you have been so delicious. There's no favoritism, but my favorite's gotta be my own croissant. My second's gotta be Cedric. Third, the new bakery. And fourth, you already know, your granddad's bakery. J'aime ça, j'approve. And yes, I would try it again. ♪ Je vois la vie en roulant ♪