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Croissant Taste-Off at the lab: Masse's vs La Farine

Coolbean98 | Sep 26, 200306:53 PM

So today at work we did a croissant-off between Masse's and La Farine (both in Berkeley). We tried to be scientific about it (we are scientists, after all), but conclusive results can only be obtained by repeated tastings (I hope).

Experiment: Croissant Taste-Off
By: Coolbean98, Mary Kate, and Desserker

Hypothesis: Masse's criossants are yummier than La Farine's.

Materials and Methods: 3 plain croissants each from Masse's ($1.75 each) and La Farine ($1.50 each) were purchased and placed in identical pastry bags. The bags were weighed before eating. The croissants were divided into 3 parts (two tips and a middle), so each taster tried the same section from each bakery's croissant. 4 tasters were blinded during the tasting.

- Weight: Masse's bad was 3 ounces heavier. We hypothesize that this is butter weight, but further investigation is needed.
- Appearance: La Farine had a nicer shape - it was more curved and have more defined layers.
- Crispiness: Masse's won. That's pretty much it.
- Flavor: La Farine was more salty, while Masse's had a sweeter flavor, and one judge commented that it was almost nutty in its butteriness.

Conclusion: Masse's was the more popular croissant.

Recommendations for Future Studies: Chocolatines and Pan au Raisin

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