#14

Do almond croissants belong in this thread?

1 Like
#16

Never in the office Theodore, I’m not a monster.

Yeah, buy a four-pack from Bo’s smash em in the oven for 4 mins, show the fuck down on them. Lovely way to start a Sunday.

1 Like
#17

what do they think of anything other than plain?

#18

Agreed. I’m just hoping that whole post is about croissants, tbh.

#19

yes! I this’d* the OP!

*as near as possible

1 Like
#20

Wait, what? No no, a good almond croissant is a thing of beauty, but they are so variable that I hesitate to order them.

#22

Maple and pecan slice though :heart_eyes:

#23

1004×995 199 KB

1 Like
#24

Absolutely ^this

1 Like
#25

I love getting the eurostar and having a croissant.

#27

I’m all for the idea of this but that croissant looks a little on cold, stale side to me.

#28

Cafe below where I work does a stonkingly good almond/chocolate hybrid croissant. Almost bought one earlier but trying to be good post-holiday.

1 Like
#29

It’s the filter, I actually did this image a while back to test something in VSCO.

1 Like
#30

Had to walk through the Herne Hill market a few Sundays ago. There was a croissant stand selling a croissant with a bit of melted blue cheese on top of it for £3.20. Yes. £3.20 for a croissant with a dollop of blue cheese on it.
London.

#32

As I said in the last croissant thread, I never eat them as a pain aux chocolat, pain aux raisin or any of the Danish pastries are far superior alternatives. Croissants are fiddly, flaky, boring twats.

#35

I strongly recommend people go to Singapore and have a hot salted egg yolk croissant. I assume other places in Asia do them as well. Here is a picture showing a cross section from one of the lovely buttery gooey smooth little bastards:

#36

glazed sugary things vs. as is pastry

#39

Hmm, reckon you could probably get £4.75 for one of those puppies.

1 Like
#40

Croissants are shit.

Pain aux raising on the other hand…

I had two for my breakfast this morning

#42

It’s not obviously sweet the glaze. In generally it seems to be a feature of a type that must travel well and maybe freeze and defrost well, since they always seem ‘staler’ than your nice flakey ones.

HOWEVER, it is the type that does best being dipped into coffee or hot chocolate so maybe this is the reason for the alternative form.