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dancing james
Why are English croissants universally so dire?
What kind of sick bastard thinks it acceptable to sell these things with that name?
A good croissant is one of- debatably for me the ultimate- food pleasure.
A bad, is a disappointment that I can only liken to thinking you have a Monday off of work, only to find on Sunday night that you don’t.
I fully understand how difficult it is to make the little crescent shaped, crispy yet fluffy bastards but, why?
I don’t want to have to hunt down good ones (obv 2 freres in KC, bonjour in Putney-if you get there early, the strange little cafe run by an old lady just up the road from the Brunswick ), and Gail’s should be banned from selling their sub standard mess as a croissant.
Please excuse my golf club rant, but as I said, these things need to be better.
Feel free to point me in the direction of other good ones, ideally I’d like a reliable, open early, place in all corners of this magical city.