One More Croissant for the Road

Food columnist Felicity Cloake cycles 2,300 kilometers across France to settle a culinary debate: where to find the nation’s perfect croissant. Following the outlines of the Tour de France, she pedals through varied terrain from the rain-slicked streets of Cherbourg to the steep alpine passes of the Galibier. Along the way, she tests regional specialties including buttery kouign-amann in Brittany, hearty cassoulet in Castelnaudary, and delicate ratatouille in Nice. Cloake documents the technical differences in pastry lamination, butter content, and crumb structure while navigating the physical demands of long-distance cycling and solo camping.

This book serves cyclists and amateur bakers who value the intersection of physical endurance and gastronomic reward. Readers gain a practical map of French regional food culture and a realistic look at the logistics of bike touring. The narrative provides specific criteria for evaluating French pastries and insights into how geography shapes local ingredients. You walk away with a list of verified patisseries and the motivation to organize a self-supported trip centered on a single, focused curiosity.