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
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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.
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
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Doing financial stuff in Canada is great because I get to work with "Fonds du croissance" for example
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