I know this croissant isn’t good but I don’t know enough to tell what’s the problem. It had chocolate and was the only “simple” croissant in the bakery.
by SrGrimey
33 Comments
luranthe
I’d add fewer souls of the damned
Iystrian
It appears to be in pain
Duckduckfoie
Looks like it had a forgotten fold
orielbean
“…killlll meeee….”
democrat_thanos
FIndIt2387
Did you bake it at N64 degrees on a Super Mario emulator?
MadWhiskeyGrin
I’m not Catholic but I know when to call an exorcist.
TotallyNotAFroeAway
Amumu?
Few_Reach9798
Freeze it until October and then bring it out and stick it on your front porch for Halloween! Bonus points if it starts molding over a little as the month goes by!
Bread-o-lantern.
classictater
Your croissant is saying 😩
ryansamu
Looks like a sloth.
luminous-nothingness
😩
Smeagoo
I see a sloth lol
eddychestnut22
It looks like the sloth from Zootopia
beatniknomad
It’s creaming at you! Why did you bite its tongue?
InksPenandPaper
Lamination and/or proofing issues.
The butter may have been applied unevenly and/or the butter got too warm during the lamination process (it helps to chill dough between laminations). There could be too many or too few layers and that may cause separation. The dough may have also been overproofed.
If this bakery has been around for a while, they likely have a new baker in training. I let things like this go unless it becomes a frequent problem. That’s when I’ll crack it open at the cash register and ask for a refund after showing andtelling them this is the 4th or 5th pastry I’ve purchased like this.
JaneDoeNoi
r/Pareidolia
Daddeh
Red John bread.
jayp0d
Looks like a Mini Cooper
same-to-same
Too early for pumpkin carving
PointTemporary6338
Beautiful pain. I love puns. 😉
beepdebeep
😦
dasbanqs
囧
ThatLineInTheSand
Based on the expression, it’s asking itself the same question.
hotandchevy
Was this loaf made from mandrake root flour?
arteclipse
why is it screaming in agony
parkerkudrow
😧
After-Knee-5500
FlowerProofYard
Just a poor quality product from a bakery tbh. Any place that makes a chocolate croissant in that way is not a good bakery.
Not to be a total purist, but a chocolate croissant typically uses 2-3 chocolate batons inside. The drizzle of melted chocolate is both cheap and lazy. The lamination quality is atrocious, the crumb is very bready and tight. It looks the they might have rolled in a layer of cocoa and sugar, which would explain those huge separations.
33 Comments
I’d add fewer souls of the damned
It appears to be in pain
Looks like it had a forgotten fold
“…killlll meeee….”
Did you bake it at N64 degrees on a Super Mario emulator?
I’m not Catholic but I know when to call an exorcist.
Amumu?
Freeze it until October and then bring it out and stick it on your front porch for Halloween! Bonus points if it starts molding over a little as the month goes by!
Bread-o-lantern.
Your croissant is saying 😩
Looks like a sloth.
😩
I see a sloth lol
It looks like the sloth from Zootopia
It’s creaming at you! Why did you bite its tongue?
Lamination and/or proofing issues.
The butter may have been applied unevenly and/or the butter got too warm during the lamination process (it helps to chill dough between laminations). There could be too many or too few layers and that may cause separation. The dough may have also been overproofed.
If this bakery has been around for a while, they likely have a new baker in training. I let things like this go unless it becomes a frequent problem. That’s when I’ll crack it open at the cash register and ask for a refund after showing andtelling them this is the 4th or 5th pastry I’ve purchased like this.
r/Pareidolia
Red John bread.
Looks like a Mini Cooper
Too early for pumpkin carving
Beautiful pain. I love puns. 😉
😦
囧
Based on the expression, it’s asking itself the same question.
Was this loaf made from mandrake root flour?
why is it screaming in agony
😧
Just a poor quality product from a bakery tbh. Any place that makes a chocolate croissant in that way is not a good bakery.
Not to be a total purist, but a chocolate croissant typically uses 2-3 chocolate batons inside. The drizzle of melted chocolate is both cheap and lazy. The lamination quality is atrocious, the crumb is very bready and tight. It looks the they might have rolled in a layer of cocoa and sugar, which would explain those huge separations.
😮
Sigh *unzips*
Looks pretty under proofed to me
Nothing just holes for chocolate