I started my day with two, count ’em, two almond croissants. That is a good start to a July Monday.
Almond croissants… so rich, creamy and nutty… oh, hi! Sorry, I was a bit busy reminiscing about almond croissants. Almond croissants are good. Goodbye forever! (Or until the next blog post anyway).
I like almond croissants because 1. They are rich. 2. They are creamy. 3. They are nutty. 4. They are flaky. Altogether, they are good.
This is what it is like when you first bite into the almond croissant: you only get the croissant-y part because the cream is in the middle. You get some nuts before the flakiness of the croissant comes through with the powdered sugar… mm-mm.