two batons, one perfect breakfast

Pain au Chocolat Near Me

Pain au chocolat is croissant dough's rectangular sibling: a sheet of laminated, buttery pastry rolled around two thin sticks of dark chocolate, then proved and baked until the outside shatters and the chocolate inside just begins to soften. In France it is the after-school snack and the weekend breakfast; in the UK it has become a fixture of every bakery counter and coffee shop, which makes finding a really good one surprisingly tricky.

This page highlights bakeries most likely to sell freshly baked pain au chocolat, including French boulangeries, artisan bakeries, patisseries and bakery cafés. Tap 'Find near me' to rank them by how close they are. As with all viennoiserie, the morning batch is the one to aim for, and a short walk to a bakery that laminates its own dough is time well spent.

Near me

Where to get pain au chocolat near you

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Best places to look, by city

London1077Edinburgh86Brighton59Birmingham50Cambridge45Glasgow38York34Norwich33Sheffield33Manchester33Bristol28Newcastle upon Tyne27Belfast27Leeds27Oxford26Nottingham21

What the best bakers do differently

Quality starts with the chocolate. Specialist bakers use proper bâtons de chocolat – thin, bake-stable dark chocolate sticks, typically 44–55% cocoa – placed at each end of the rolled pastry so every bite gets a little. Cheaper versions may use a single smear of chocolate filling or a compound chocolate made with vegetable fat.

The pastry should show distinct layers on the cut ends, look glossy from a light egg wash, and be properly baked through so the base is crisp, not doughy. Underneath, a little caramelised butter on the paper is a good sign rather than a bad one.

Chocolatine or pain au chocolat?

Ask for a pain au chocolat in Toulouse or Bordeaux and you may be gently corrected: in much of south-west France the same pastry is called a chocolatine, and the naming debate is a long-running, good-humoured argument. In Britain you will occasionally see it labelled 'chocolate croissant', especially in chains and supermarkets, though the shape and the bakers' terminology are rather different.

  • Pain au chocolat – rectangular, rolled, two batons inside
  • Chocolate croissant – crescent-shaped, sometimes filled with chocolate spread
  • Pain au chocolat aux amandes – twice-baked with frangipane and flaked almonds
  • Double chocolate – chocolate pastry dough wrapped around the batons

Bakeries most likely to sell pain au chocolat

French Bakeries141Artisan Bakeries1078Patisseries1059Bakery Cafés1638Sourdough Bakeries416

What you'll pay for pain au chocolat

ItemTypical rangeNotes
Supermarket pain au chocolat£0.70–£1.40Usually baked from frozen dough
Coffee shop or chain£2.00–£3.30Typically baked off in store
Artisan bakery£2.60–£4.20Made with butter and quality batons
Almond pain au chocolat£3.50–£5.00Twice-baked with frangipane
Box of 4–6 (to take home)£10–£22Some bakeries discount by the box

Frequently asked questions

Where can I buy pain au chocolat near me?

Most French bakeries, artisan bakeries and bakery cafés sell pain au chocolat every morning. Use 'Find near me' to sort them by distance, then aim to visit before 10am for the freshest batch. Many supermarkets sell them too, but a bakery that laminates its own pastry usually makes a far better one.

How many calories are in a pain au chocolat?

It depends on size and recipe, but a typical bakery pain au chocolat weighing 60–80g contains roughly 250–350 calories, mostly from butter, flour and chocolate. Larger artisan versions can contain more. Bakeries selling prepacked food must provide ingredient and allergen information, and many chains display calories on their menus.

What is the difference between pain au chocolat and a chocolate croissant?

Strictly speaking, a pain au chocolat is a rectangle of croissant dough rolled around two sticks of chocolate, while a croissant is crescent-shaped. In the UK the names are often used interchangeably, and some shops sell crescent croissants with a chocolate filling. In France, a chocolate croissant is not a traditional item.

Can I freeze pain au chocolat?

Yes. Wrap them tightly once they have cooled and freeze for up to two months. Reheat from frozen in a 170–180°C oven for six to eight minutes, until the pastry is crisp and the chocolate has softened. Avoid the microwave, which will make the pastry chewy rather than flaky.

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