I finally tried that new bakery on 5th Street and their croissants were all wrong.

The layers were soft and cakey, not crisp and flaky, and the inside was dense like bread. The owner told me they use a 'quick method' that skips the proper chill times between folds. Does anyone actually think a fast croissant is better than a real one?

3 comments

3 Comments

gray3145d ago

Honestly, I kinda like a softer croissant sometimes. Tbh that cakey texture sounds perfect for dipping in coffee.

blair_torres705d agoMost Upvoted

But doesn't a flaky croissant hold up better in coffee?

ben_fisher5d ago

My coffee deserves better than my baking skills.