I had one recently at a cafe in Vancouver and it was…underwhelming. It was a pistachio-chocolate cube croissant. The edges of the cube aren’t as soft and fluffy as a regular croissant probably because the cubic mold they’re baked in limits their expansion.
5 Comments
serendepity@lemmy.world · 9 pts · 275d
I had one recently at a cafe in Vancouver and it was…underwhelming. It was a pistachio-chocolate cube croissant. The edges of the cube aren’t as soft and fluffy as a regular croissant probably because the cubic mold they’re baked in limits their expansion.
CentipedeFarrier@piefed.social · 1 pts · 274d
That’s exactly what I was wondering. Sorry to hear, but thanks for sharing!
dumbass@piefed.social · 6 pts · 275d
Hmmmm, the Borg being french does answer a lot of questions.
ummthatguy@lemmy.world · 4 pts · 275d
sundray@lemmus.org · 2 pts · 275d
Ah, that reminds me of le Bataille de Loup 359.