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Just realized my local bakery's 'perfect' croissants are actually a fail
I was at The Daily Rise bakery in my town last month, and everyone raves about their croissants. They look amazing, all shiny and layered. But when I bit into one, it was so hard and dry it almost hurt my teeth. It was like eating a fancy piece of cardboard. I make croissants at home sometimes, and mine are never that dry. It made me think, maybe a lot of people just like how things look and don't care how they taste. That bakery trip changed how I bake. Now I focus way more on the texture and moisture, not just getting the layers to show. I'd rather have a slightly messy looking croissant that's soft inside. Has anyone else had a 'famous' bakery item that just didn't taste right?
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terry_thomas6mo ago
Ugh, that's so true. It happens with everything now, not just food. My town has a burger place that wins "best of" awards every year because the photos look insane, but the actual burger is always lukewarm and the bun falls apart. Style over substance is the default for a lot of places. They know most people just post a picture and move on.
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jake1896mo ago
Actually, a super dry croissant usually means they're using too much flour when they roll the dough, or they're over-baking them to get that dark color. The butter leaks out and you're left with a husk. A good one should have a slight crunch, then be soft and airy inside.
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christopher_sullivan6mo ago
Ever try asking for a lighter bake? That's what I do now after getting too many of the dry ones jake189 described.
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