That might be down to preference. French croissants tend to be crispier, saltier, less sweet, and more sour (from the cultured butter) than Japanese croissants.

That might be down to preference. French croissants tend to be crispier, saltier, less sweet, and more sour (from the cultured butter) than Japanese croissants. But you can get French style croissants in Tokyo, Maison Landemaine [0] in Roppongi even has two types, the French using imported ingredients. It really tastes like the best ones I had in Paris. I think it’s the different butter that makes the difference, I don’t think my taste is developed enough to tell the difference in flour. Both are very good. [0] Maison Landemaine 03-5797-7387 https://goo.gl/maps/KsWoBvWk6dcyUfkq8 https://goo.gl/maps/KsWoBvWk6dcyUfkq8