Went to a bakery in downtown Portland and watched them throw out a whole tray of croissants

I was visiting Portland last weekend and stopped by this French-style bakery. The baker pulled a full tray of croissants because the lamination had a tiny bubble in like 3 of them. They said they couldn't sell imperfect ones to customers. I get wanting quality but that felt like $50 worth of pastry straight to the trash. Anyone else ever see bakeries waste that much food over small stuff like that?

1 comments

1 Comment

kevin_bailey14h ago

That "tiny bubble" thing is exactly why they can charge what they do. You're paying for consistency and skill, not just flour and butter. If they let imperfect ones slide, the whole brand starts to slip and you'd be complaining about the quality going downhill.