NO ORDINARY CROISSANT
There's a new bakery in town
that's gaining a passionate following
of loyal customers.
And it's all due to a very talented
owner and pastry chef -- Christy Augustin --
at Pint Size Bakery in St. Louis.
On Saturday mornings, she makes and sells
Salted Caramel Croissants,
which are actually Kouing-Amans,
a round buttery pastry cake from Brittany.
These flaky, buttery pastries are causing
a small "sensation" and a line of customers
that starts forming 30-minutes before
they go on sale.
Christy makes 3 batches (a total of 36)
only on Saturdays, and limits the sale
to "2 per customer."
One taste, and you don't mind waiting
your turn in line for
2 Salted Caramel Croissants.
Just look at the smiles on her customer's faces!
(www.pintsizebakery.com)
They look great, wish we were there. Is the caramel on top or in the middle? I'm from Canada, we only have hockey pucks to eat up here.
ReplyDeleteSugar is within the folds of the croissant, which heats and "burns" into caramel while baking.
DeleteThese look and sound absolutely sinful, Rick.
ReplyDeleteSurely I would wait in line for them!
these do look so good I am feeling very hungry!
ReplyDeleteoh they look delicious.... I would definitely wait in line for these! Thank you Rick for leaving such a lovely comments on my blog, I really appreciate it. Have a wonderful year... Mady
ReplyDelete