Archie’s All Day in New Farm consistently earns top marks for almond croissants in Brisbane, with its twice-baked version drawing regulars from across the inner city. A handful of other specialty bakeries also produce versions worth going out of your way for, including Chouquette in Woolloongabba and Flour and Chocolate in Paddington.
Where to Find the Best Almond Croissants in Brisbane
Archie’s All Day (807 Brunswick Street, New Farm) is the name that comes up most consistently. Their almond croissant is the classic twice-baked style: a day-old croissant soaked in simple syrup, filled with almond cream (frangipane), then baked again until the outside is crisp and the inside stays soft and dense. It is dusted with icing sugar and topped with flaked almonds. Available from opening until sold out, which on weekends can be before 10am.
Chouquette (97 Boundary Street, West End, with another location at Stones Corner) is a French-owned patisserie that takes the technical side seriously. Their croissants are laminated in-house, and the almond version reflects that: the pastry holds its layers even after the second bake, giving it more structure than versions made from bought-in croissants. Worth arriving early here as well.
Flour and Chocolate (Given Terrace, Paddington) is a smaller neighbourhood bakery that produces a reliable almond croissant with a generous frangipane filling. Less fussy than some of the city’s patisseries, but consistently good and usually available through mid-morning.
What Makes a Good Almond Croissant
The quality of an almond croissant depends on a few specific things: the quality of the base croissant (ideally laminated in-house with quality butter), the ratio of syrup to frangipane, and how the second bake is handled. Over-soaking makes the pastry soggy; under-soaking leaves it dry. The frangipane should be firm but not stodgy, with a clear almond flavour rather than just sweetness. Flaked almonds on top should toast in the oven rather than burn, which requires timing and temperature control. Bakeries that make their own croissants from scratch generally produce better results because they control the base product from the start.
Practical Tips for Getting One
Almond croissants sell out fast at the better bakeries in Brisbane, particularly on weekends. Arriving within the first hour of opening gives you the best chance. Some bakeries (including Chouquette) allow pre-orders for pastries via phone or in-store the day before. Most are priced between $6 and $9 depending on size and location.
Frequently Asked Questions
Are almond croissants made fresh each day or from day-old croissants?
Traditionally, almond croissants are made from day-old croissants that would otherwise go unsold. The twice-baked process revives them and adds flavour. Some Brisbane bakeries follow this method; others bake them fresh. Both approaches can produce excellent results if the frangipane and bake are handled well.
Which Brisbane bakeries make their croissants from scratch?
Chouquette is the clearest example of a Brisbane bakery laminating and forming croissants entirely in-house. Archie’s All Day and several other cafes source their base croissants from wholesale bakers, which is common practice and does not necessarily indicate lower quality.
Are almond croissants available all week or only on weekends?
Most of the bakeries listed above offer almond croissants every day, not just weekends. Stock levels are lower mid-week, which actually makes it easier to get one. Weekend mornings see the highest demand and the fastest sell-outs.
