CROISSANTS, THE BATTLE FOR AUTHENTICITY
The embodiment of French gastronomy
The croissant alone embodies French gastronomy. Whether plain or with butter, it is the essential component of the Sunday breakfast. Abroad, it has made the fortune of bakers who have managed to conquer Asia or California and build small empires.
But croissants have changed. Discreetly, they have become an industrial commodity. Despite the "homemade" posters on local bakeries’ windows, it is highly likely that the croissants were produced far away from the store.
What do we really know about the croissants we eat? Are its recipe and ingredients really traditional? Are the bakers telling us the whole truth?