Croissants and pain au chocolat belong to the same laminated, yeasted pastry family. Their main differences are shape and filling rather than the basic dough process.
Croissant
A classic croissant is rolled and shaped, usually without a sweet filling. Its flavor emphasizes butter, fermentation and the contrast between crisp exterior and layered crumb.
Pain au chocolat
Pain au chocolat is typically rectangular and encloses chocolate. Many American menus call it a chocolate croissant even though its shape differs from a crescent.
At De Ma Vie
The current menu lists butter and chocolate croissants, along with cheese and almond varieties. Check current availability before visiting for a specific pastry.
Current information: Menu items, prices and availability may change. See the current menu, order online, or contact De Ma Vie for confirmation.