Matthieu Virloget trained at Ferrandi Paris before moving to Montreal with a straightforward ambition: to make a proper French croissant. He opened Croissant Croissant on Avenue Mont-Royal in 2016, and Aurélie Baravian joined shortly after to handle operations. The menu is built around the croissant in its many forms: sweet options run from raspberry to chestnut to almond-hazelnut praline, while savory and seasonal variations rotate alongside. Dough is made with long fermentation times and ingredients sourced from Quebec producers where possible. The name is not a typo.