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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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
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Croissants are at most a weekend thing, my local boulangerie told me that they made like 3x more than usual on weekends
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