How do you Croissant?

Croissants are kind of like Reese's Peanut Butter cups... now, stay with me here.

Everyone has their own method of eating PB Cups; I mean, even the advertising people took note, and made a whole series of commercial highlighting the fact that everyone eats a Reese's their own way.

Well, that's how I feel about croissants. From a purely mechanical point of view, some people eat the ends first. Others tear off an end and bite the rest of the way. Still others use their hands to tear off chunks all the way through.

Then there's the whole issue of accoutrements. Some (like yours truly) are croissant purists -- if it's good enough to eat, it's good enough not to fool with. For others, a croissant is simply not complete without a bit of butter and jam.

And of course, we musn't forget those who take a bite of delicious bittersweet chocolate with their warm croissant. What, you mean that's just me?

So, tell me, how do you croissant?

Comments

[Moira]

Mmmm...I like my croissants without additions, and I unravel them, tearing off pieces along the way. Good question!

[Fatemeh]

Unravelling! Fascinating... I hadn't thought of that one.

[Cathy]

Gosh, I haven't had one in such a long time... when I was still living at home there used to be this little coffee shop at a local mall (this was long before Starbucks) and my Mom and I (and probably one or two of my other siblings) considered their croissants to be quite the treat. At that time I think they were sort of novel - I don't think anyone was serving sandwiches on them yet! Anyway, they served them with a pat of butter and a little white cup of strawberry jam. Oh, soooo good! Later I came to prefer croissants in their unadulterated state. As for the mechanics... I would pull off and consume each end (which usually pulled much of the "guts" out of the middle section) and then bite into the middle.

Well, this was fun - thanks Fatemeh! Now I must find me a croissant...

[cookiecrumb]

Chocolate! And you should know, I don't have anything remotely resembling a chocolate habit. I just love dark chocolate with croissants.
Sadly (or proudly), I have nothing to offer about physical eating methodology. I used to work with a woman who had a singular approach to every food item she put in her mouth (almost obsessive-compulsive): suck this, dribble that, tease and toy with something else. Arrgh!

[Monkey Gland]

Dunked into coffee!

As this point I can recommend "The Best Thing That Can Happen to a Croissant" by Pablo Tusset. Very very funny book about eating, being a slob and philosophy.

[tara]

I'm an unraveller as well! As for additions, it depends on my mood and the quality of the croissant. Fresh out of the oven, this flaky delight needs nothing added. But when cooled a bit, sweet butter and preserves are my way to go.

[Nicky]

Dear Fatemeh,

seems there are quite some "unraveller" out there ;) That would be me, too! Or, if I want to eat my croissant with jam (etc.), I turn it upside down and put my butter and jam on the original bottomside. Works great, two of my friends already adopted this method...

[Fatemeh]

I can't believe I never knew about these unravellers. Nicky, that's a BRILLIANT idea!

I'm hungry for a croissant, now. But my Dean & Deluca Cream Biscuit with June Taylor Meyer Lemon & Lime Marmalade will have to suffice.

Poor me.

[sarah]

unraveller here as well. and i thought i was weird, too. LOL! but no accessories. i love to taste the butter to the fullest!

[David]

I like the almond croissants they make at the bakeries in Paris. They take day-old croissants, split them in half lengthwise, then fill them with some almond paste (and sometimes a tablet or two of chocolate.) The whole she-bang is dipped in a syrup flavored with orange-flower water then topped with sliced almonds and re-baked. Yum! Those are good, but I only indulge once in a while...for obvious reasons.
Otherwise I like a well-baked croissant, slathered with salted butter, made with large salt crystals from Brittany. And yes, the crispy tips are the best part!

[Fatemeh]

David - I'm one of those bizarre people who simply can not stand the taste of almond paste or marzipan. Amaretti? Nope. Amaretto? Nope, not that either.

Now, the chocolate-filled, orange-flower water dipped, rebaked concoction? Yeah, that I'd eat.

[Beth]

I unravel as well. Do the same with Cinnamon Buns.

[Caroline]

On visits to France when I was a little girl, I discovered the delights of the croissant, which I would ONLY eat with butter and apricot jam after tearing it up into bite-size pieces. Since then my croissant tastes have expanded, but I'm still rather fond of my little girl method :)

[wendy]

I have only just descovere3d the delight of the croissant. I eat just as they come no butter or jam, DELISH!! and the choc filled ones are the best. NO UNRAVELLING FOR ME, JUST BITE OFF AND ENJOY.