I think most bakeries are ruining croissants with that pre-shaped frozen dough

Was in Portland last month and stopped at 3 different bakeries that all served the same greasy, dense croissant, and when I asked the guy at one place he said they get them from a Sysco truck. Am I the only one who can taste the difference between fresh laminated dough and something that thawed in a plastic bag?

3 comments

3 Comments

campbell.tara22d ago

@iris_davis90, do you think the people who like frozen ones have just never had a good one, or is there actually a place for that style? Been wondering if it's ignorance or just different standards...

iris_davis9027d ago

Welp, I used to be one of those people who couldn't tell the difference, but then I had a real croissant in a tiny bakery in Montreal and it was like a lightbulb went off. That frozen Sysco stuff just tastes flat and sad once you've had the real thing. Now I can't un-notice the difference and it's honestly kind of ruined cheap croissants for me.

jake_owens27d ago

Not sure I totally agree with you there, @iris_davis90. I've had my fair share of frozen croissants at conference hotels and they get the job done for what they are - a buttery flaky vehicle for coffee. The real ones from a bakery are definitely better, no argument there. But I don't think it ruins the cheap ones for me, they're just different tools for different mornings.