Originally Posted by
Stavros
What could be more simple than a croissant? It is kneaded, baked and eaten. Why, then do so many establishments find it impossible to make one that doesn't taste like concentrated newspaper, or even worse, think that having baked it once, it can then be shoved in a micro-wave -or worse? A few weeks ago in Heathrow, Terminal 4 where there is a paucity of proper cafes I was asked if I wanted my croissant toasted. I don't usually eat filled croissants but I had not had breakfast and opted for a modest version without realising they were going to put the croissant into one of those electronic clamps so it came out completely flat. When it was given to me I looked at it and said 'What is that?' and was going to refuse to eat it but I couldn't be bothered to argue and the staff didn't really know what a croissant was anyway. To them it is just a fancy sandwich. Even in some good cafes where I live I have been asked when ordering the croissant 'Do you want me to heat it up?' not to mention the addition of butter and jam! It already has butter in it, mate. And jam? On a croissant?
LEAVE IT ALONE. A fresh croissant is just that, so stop messing it up.