Croissant Goodness

[nmitchell]

I like croissants, typically with margarine, and ideally flakey and crisp. Unfortunately, a flakey croissant is difficult to butter, since the flakes usually come off with the marge. Yesterday my girlfriend solved this problem in a very ingeneous way - you apply spread to the bottom of the croissant. This is pure genius.

Comments

[lieutenanth]

You bloody heathens. You cut the croissant in half, lengthwise, with a sharp knife, opening up two large flat surfaces, and then scrape proper salty English butter in thin sheets off your block of butter and lay inside to melt thoroughly. Apply orange marmalade if required. That's the way my mother taught me!

[nmitchell]

That is not possible with my g/f. Due to her upbringing, she literally winces if someone tries to cut a bakery product with a knife.