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Croissants at Whole Foods

rwc | Mar 25, 202010:12 AM     22

Has anyone heard of a stigma associated with eating croissants, especially croissants from Whole Foods? Croissants may be seen as unhealthy and fattening, but some women say that croissants can lead to stalking and worse.

The ingredients are conventional rather than organic but they don't have many ingredients -- just flour, water, eggs, butter, sugar, and vitamin c.

A full list of ingredients: wheat flour, butter (cream, water), water, sugar, yeast, eggs, salt, gluten, wheat flour, wheat gluten, ascorbic acid, and enzymes.

According to an article on NPR.org, "Outsourced Croissants Outrage Traditional French Bakers":

"The origins of croissants are a bit murky. Though considered quintessentially French, croissants were reportedly first made in the 16th century by the bakers in Vienna to celebrate a victory against the Turkish armies that had been besieging the city. Croissants are said to have been brought to France by Marie-Antoinette, as a 14-year old bride hankering for comfort food from her native Austria."

In my mind, croissants are most associated with France, but according to Le Cordon Bleu, croissants are considered viennoiserie, "breakfast pastries made in the style of Vienna, Austria."

Croissants are famous, and they have been around since the 1500s, but many croissants are mass produced and made with lower quality ingredients.

Is there such a thing as a good croissant that holds up in taste, in ingredients (preferably organic with no artificials), and in reputation? If so, which restaurant or bakery makes it? Or are croissants a mistake that should be forgotten or avoided?

Is the Whole Foods croissant stigmatized because vitamin C is added to it?

What do you think?

--R

Outsourced Croissants Outrage Traditional French Bakers

In France, some say a gastronomic icon is under threat. For the last decade, the number of pre-prepared, frozen croissants sold in bakeries has been...

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