The croissant at that new bakery in Tacoma was a brick

I stopped by that French place near the courthouse last Saturday and paid $4.50 for a croissant that crunched when I bit it. The layers were there but they were dense and dry, like they proofed it overnight and baked it straight from the fridge. Has anyone else seen this trend of bakeries cutting proof time to save space, or did I just hit a bad batch?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.