Battle of the croissants.

The origins of the croissant lie closer to Zürich than to Paris. As the french term, Viennoiserie, used to refer to croissants, pains au chocolat, chaussons aux pommes, and the like, suggests, it was the Austrian capital that exported 'kipferln' to France after the Napoleonic Wars.

During my final week in Switzerland, I decided to consumer test 'gipfeli', as Swiss-German calls them, from two of the most popular bakeries in Zürich: Jung (est. 1976), on Bleicherweg, and Sprüngli (est. 1836), on Paradeplatz. I will be comparing these with the french version in the next few days.

The Jung gipfeli (1.40CHF / 1.13€), straight shaped with quite a dark colouring, was soft and dense, with an obvious flavour of butter and a hint of salt. 

The Sprüngli gipfeli (1.70CHF / 1.37€), a perfect crescent shape, in fact almost a circle, with a golden colour, was crispy but rather dry, with a light consistency, again a good buttery flavour, and more salt.

For flavour, I preferred the Sprüngli, but I must say I preferred the consistency of the Jung. However, both were a little disappointing, especially the dryness of the Sprüngli.




Butter ratings:
Sprüngli, Bahnhofstrasse 21, 8001 Zürich, Switzerland 

Jung, Bleicherweg 10, 8002 Zürich, Switzerland