I don't really get croissants. How do cultures that are more croissant-based incorporate them into everyday life?
The key reason bagels are preferred in the USA is that they are so sturdy. Bagel is tougher than bread/toast. They don't crumble, we often toast them so they are warm, and spread flavored cream cheese on them, and make them into sandwiches.
First, when you eat them, don't the flakes go everywhere? And your hands all buttery/greasy? If people brought croissants to a business meeting, would everyone have crumbs and grease on their laps the whole time?
Second, when you eat them, is the flavor more in the croissant itself (like a cookie), or toppings / additions (like a bagel)?
Third, some people (in the USA) add butter to croissants. Is that standard fare?
Are croissants served more like donuts, in a box/in wax paper, or more like bagels in a bag?
More than anything else: Why would you ever choose a croissant over a bagel? |
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