Rising prices have led some French bakers into deceptive practices, a Paris boulanger warns, saying that the extra-price butter croissant, or croissant a beurre may no longer be what it says it is.
According to Matthieu Bijou in social media posts and interviews, rising prices of flour and butter have led some less-scrupulous bakers to substitute a butter and margarine mixture for the layers of cold butter that are meticulously rolled into the pastry that becomes the morning croissant.
According to Bijou, the industrial pseudo-butter is about half the price of real butter, and is selling for about what butter cost five or ten years ago. The mixture contains only about 25% actual butter.
There’s no visual cue to tell the buyer if it’s a real butter croissant—but taste will tell.
Image by Pexels from Pixabay
