still can't get over bakeries in the bay area calling pain au chocolat "croissant au chocolat", when croissant basically means crescent shape in french.
american bakeries love to make croissants "light and flaky just like the french do it" meanwhile every croissant in france is the result of bakers pushing the laws of chemistry trying to see how much butter one can physically put into one pastry
-
-
-
on the flip side croissant also means growing (crescent comes from phases of the moon etc) and is a pretty common word and it's deeply funny to read "la croissance économique" like hell yeah the croissant economy
- 1 more reply
New conversation -
-
-
Of all the European countries I’ve visited, I’ve concluded I could do best in France primarily because of the breakfast situation of croissants and omelettes.
-
i don't think they eat omelettes for breakfast actually breakfast is usually extremely light. daily baguette is real but not a ton of ppl are are eating croissants all the time and the concept of snacking is ridiculous & for children so idk not actually that great
- 1 more reply
New conversation -
-
-
Thanks. Twitter will use this to make your timeline better. UndoUndo
-
-
-
but the butter is what makes it so light and flaky! more butter, more steam *chanting*
Thanks. Twitter will use this to make your timeline better. UndoUndo
-
Loading seems to be taking a while.
Twitter may be over capacity or experiencing a momentary hiccup. Try again or visit Twitter Status for more information.