Barcelona is in love with its croissants. The Best Croissant competition, organised by the Barcelona Pastry Guild, has probably helped, but so has the skill of master pastry chefs who have opened new establishments and have put effort and ingenuity into making croissants. In addition, Barcelona has shown that not everything has been invented when it comes to making a croissant, so new shapes (conical, like those proposed by L'Atelier Barcelona) and also innovative fillings have raised the sweet to very high levels of excellence. So, what is Paris doing at the moment with its icon of pastry? Is the quality of its croissants above that of Barcelona?