Quick: name the best croissant filling. If you’re a basic American like me, you only encounter basic croissant flavors: chocolate, almond, and ham and cheese. These are the norm, and they do the job well if you’re hungry and want to feel 10% more French. But surely, you’ve thought, there must be room for more fillings than that in the American croissant repertoire. Surely there must be a, like, fourth thing we can put into one.
Reader, I’m pleased to report that I have found one such worthy croissant filling, and it’s nothing you’d guess off the top of your head. But take one bite of it, and you’ll know I’m right.
The croissant in question is dubbed “brown butter cornmeal twice-baked,” and the bakery that sells it is San Francisco’s Butter & Crumble, owned by chef and self-dubbed “girl…
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