I had one recently at a cafe in Vancouver and it was…underwhelming. It was a pistachio-chocolate cube croissant. The edges of the cube aren’t as soft and fluffy as a regular croissant probably because the cubic mold they’re baked in limits their expansion.
I had one recently at a cafe in Vancouver and it was…underwhelming. It was a pistachio-chocolate cube croissant. The edges of the cube aren’t as soft and fluffy as a regular croissant probably because the cubic mold they’re baked in limits their expansion.
That’s exactly what I was wondering. Sorry to hear, but thanks for sharing!