In search of the Great Croissant
I just had my first croissant from La Bedaine. And I just don't see what all the whoopla is about.
While the taste was great -- thanks to wonderful ingredients -- the texture was really disappointing. Doughy instead of flakey. So I consider it a good but not great facsimile of a French croissant -- le vrai.
I'm so disappointed.
Sorry you had a disappointing croissant experience. But I think it's a mischaracterization to imply there was hoopla about the croissants at La Bedaine (although there's been plenty of hoopla about some of their other offerings). Rworange's description of the croissant was "It was tasty but not the crunchy, super buttery version. It was smaller and more bready." So it sounds like the croissant you got was just as it had been described.
I, on the other hand, had a fabulous flakey, butter croissant from Feel Good Bakery this morning. Check it out.
re: Ruth Lafler
Ah, thanks for the clarification. In my experience, most Americans wouldn't know a good croissant if it shattered all over their shirtfront. I remember a gathering where a thoughtful friend brought me a couple of delicious flakey, buttery croissants from Delessio, and one of the other women tasted it and then said she liked her soggy, puffy monstrosity of a coffee shop croissant better!