Found out most croissants use margarine not butter from a bakery tour in Chicago last weekend

The guide said over 80% of the commercial bakeries in the city use margarine for the lamination because it's cheaper and holds up better in the fridge, and I honestly had no idea until that moment.

2 comments

2 Comments

beth_baker6926d ago

and honestly that explains so much about why most bakery croissants taste like sad flaky air. butter is expensive but it literally makes the whole difference between a croissant you remember and one you forget halfway through eating. moldy margarine tubs should be a crime scene photo at this point.

ivan_fisher9926d ago

Got a buddy who used to work at a bakery in Portland and he told me they used margarine for years until a health inspector found old margarine tubs with mold growing in them. He said the butter croissants always tasted way better but the owner refused to switch because margarine was half the price.