As opposed to?
Oct 22, 2007 general food
It’s a little blurry I know, but I think you can make out that this Starbuck’s sign says Butter Croissant.
I like this.
Initially it was because I thought “what else is there?” But then I got to thinking about their point, which I guess, is that those crafty artisans at Starbuck’s aren’t using margarine.
I honestly didn’t know you could even make a croissant with margarine. Isn’t it the butter that makes croissants so wonderful? That’s why describing a good one moves on from talking about it’s flakiness to it’s buttery richness.
Not 100% convinced I turned to Google to verify margarine croissants do in fact exist, and my first hit was this one talking about a product called Xtrude which are “high performance margarines that eliminate dough tearing, broken emulsions and bleedout problems in laminated doughs”.
I think I’ll limit my high performance purchases to tires thank you very much.
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?
October 22nd, 2007 at 1:54 pm
Hey Bill, that Cremol stuff sounds so tasty. “Pure white plastic shortening” — mmm mmm. Can’t imagine what your objection would be!