Flour Bakery Croissants
Every week R. and I go to my favourite local bakery, and we always — always — get croissants.
Flour Bakery croissants are the pastries of legend: crispy sweet on the outside, slightly stretchy and buttery on the inside, and perfect when dipped into a rich, milky latté. They are so coveted that you need to phone in advance to reserve one on the weekends, because there simply isn’t a hope of being able to walk in and snag one of the heavenly pastries on a Sunday morning. Croissants are a serious business, cheries.
I am studying holistic nutrition, so of course my friends are horrified and amused by this out-of-character pastry obsession. Health foods these are not, but from a holistic perspective, let me tell you that the delight and anticipation I feel each week for my buttery treat is just as healthy as a big bowlful of kale ^~ Balance, right?
I picked up a copy of Joanne Chang’s cookbook, which includes her croissant recipe, and I’ll be taking it with me to the cottage later this month. Here’s hoping I can turn our lakeside retreat into a Parisian café!