The outside shattered into so many fine, crisp, delicate layers across a tender, bubbled honeycomb - delicious, with the softest trace of yeast and a bronzed, malty sweetness...It felt so good to be reminded that in the competitive and often absurd era of extreme croissants, a plain one could have this effect.
The plain croissant is not, at a glance, thrilling. It isn't dramatically constricted, uniformly shaped, caramelized, or colored. It wasn't made for the camera, in contrast to viral hybrids.
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