mila_craig4•3mo agoProlific Poster

Walked into a new bakery in Springfield and saw them using margarine for their croissants

I stopped by this place called 'The Golden Crust' on Main Street yesterday morning. I watched them through the kitchen window while I waited, and they were pulling big blocks of yellow margarine out of the fridge for lamination. The croissants looked shiny and perfect, but I could tell the texture was off when I bit into one. It was kind of waxy and didn't have that real butter flavor at all. Has anyone else noticed places cutting corners like this lately?

3 comments

3 Comments

david_henderson63mo ago

My uncle tried to save money by using shortening in his holiday pie crusts one year. The whole batch came out with this weird, greasy mouthfeel that ruined the filling. We still give him a hard time about it every Thanksgiving.

hugo_cooper3mo ago

Ugh, that's so disappointing. I read a food blog a while back that broke down the cost difference for a bakery. Using real butter might add like 30 cents to each croissant, but it makes all the difference. They said the fake butter leaves a film on your tongue and doesn't give those light, flaky layers. Once you've had the real thing, you can't go back. It's just sad when a place looks nice but takes shortcuts like that.

rubyreed2mo ago

Ngl @hugo_cooper, you just explained why my one try at homemade croissants was a total disaster. I definitely used the cheap stuff to save money, and they came out like greasy rocks. The whole kitchen smelled like fake butter film for days. It's a lesson you only need to learn once. Paying a bit more for the real thing is totally worth it.