Types of croissants are defined through craft, not trends. A great croissant delivers defined layers, a clean butter aroma, and a crisp shell that fractures softly. KNOTS frames this as a viennoiserie experience, built around a three-day process that develops flavor and texture.
KNOTS treats the plain croissant as the reference point. The bakery uses Isigny Ste Mère butter for lamination, chosen for its rich, creamy character and a subtle tang that reads clearly in the finished pastry.
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What Makes Croissants Look Delicious and Appealing
A good croissant depends on structure and temperature control. Laminated dough needs time to ferment, rest, and for the butter layers to set. KNOTS croissants are processed for three days to produce a rich flavor and crispy texture.
The clearest benchmark is the traditional croissant. When the plain version tastes complete, the filled versions stay balanced. KNOTS prefers croissants in their purest form, because ingredient quality shapes the experience.
Different Types of Croissants to Try at KNOTS
These are the core viennoiserie styles that map the category. Each one changes the experience through filling, lamination style, or finishing method.
1. Traditional Croissant
This is the classic French baseline. It focuses on butter aroma, clean fermentation, and crisp layers. KNOTS highlights ingredient quality, specifically Isigny Ste Mère butter, to let the natural flavors of a plain croissant stay dominant.
Taste
Buttery, lightly nutty, gently tangy, with a clean finish.
2. Pain au Chocolat
Pain au chocolat is the chocolate-forward sister of the croissant. It keeps the same laminated structure, then adds chocolate batons that melt into the center. KNOTS elevates the format by using Valrhona chocolate.
Taste
Deep cocoa, warm butter, crisp edges, and a soft chocolate core.
3. Pain Suisse
Pain suisse leans into custard and chocolate, with a more structured bite. KNOTS uses a cross-lamination technique to create a different texture and appearance, increasing perceived complexity and flakiness.
Taste
Creamy pastry cream sweetness, dark chocolate notes, and a crisp laminated frame.
4. Kouign Amann
Kouign amann is a Breton classic built on butter and sugar caramelization. KNOTS keeps a traditional form in a compact size rather than the modern spiral shape.
Taste
Caramelized crust, intense butter richness, and a layered interior with gentle chew.
5. Ham and Cheese Croissant
Savory viennoiserie should stay clean, not heavy. KNOTS uses beef ham and Emmental cheese, aiming for a mild profile that does not overpower the pastry itself.
Taste
Salted savory notes, soft cheese melts, and a buttery finish that still reads clearly.
6. Parisian Melt
This is a croissant built like a composed sandwich. KNOTS uses brisket, caramelized onion, and honey dijon mustard, inspired by a Parisian melt.
Taste
Beef richness, sweet onion depth, mustard acidity, and a crisp laminated exterior.
7. The Knots
This is KNOTS' signature ribbon-shaped hazelnut viennoiserie, positioned as the house icon. It features hazelnut and custard, designed as a refined variation within classic viennoiserie.
Taste
Toasted hazelnut richness, smooth custard sweetness, and a structured laminated bite.
How KNOTS Make Viennoiserie in Three Days
The process defines the result. KNOTS outlines a three-day approach that builds flavor, protects butter layers, and creates a glossy finish.
Day 1
Dough is mixed and kneaded to full gluten development, then rested overnight. This stage supports flavor development and controls fermentation.
Day 2
Butter is locked in, then the dough is folded to build layers. The dough rests between folds to relax the gluten and keep the butter firm. Croissants are shaped and proofed overnight at a cool temperature for slow fermentation.
Day 3
Croissants are egg-washed by spraying for an even, glossy coat. Baking lifts the layers as butter melts and steams, creating volume and a crisp finish.
Visit KNOTS for a True Viennoiserie Experience
If you are comparing types of croissants, start with the Traditional Croissant, then move to a filled style like Pain au Chocolat or Pain Suisse.
Add one savory option to understand balance, then finish with The Knots for the signature shape and flavor.
