19
Tried a bakery down the street that uses all organic flour, went back to my regular spot after their croissant tasted like cardboard.
Spent $8 on one croissant that crumbled into dust in my hands, my usual place charges $4 and the layers actually hold together - has anyone else found that price doesn't always mean quality?
2 comments
Log in to join the discussion
Log In2 Comments
wendyw718d ago
Exactly my experience with this fancy gluten-free place my wife dragged me to. Charged twelve bucks for a danish that looked like a dried up sponge. My regular bakery uses regular flour and it's actually edible, not some Instagram prop that tastes like nothing.
The organic thing is hit or miss too. Had a baker tell me once that some organic flours just don't have the protein content for proper croissant layers. Guess they're paying for the label not the taste.
Reminds me of that time I bought a fifty dollar bottle of olive oil that turned out rancid. Meanwhile my go to cheap stuff from the corner store works fine on salad. Sometimes paying more just means you're the test dummy for a trend.
9