Defiant Croissants

Multi-grain croissants?

Maybe not.  We don’t have them because croissants seem to be one of the few food items that flow under the radar, away from the healthy food police.

The shape has helped them maintain their independence.  Food purists don’t know where to sneak in multi-grains because the front door and back door are like brother and sister.  Multi-grains might not like the butter territory and sneak out just as easily.

Butter is the croissant’s brick and mortar.  It melts in your mouth.  It is enough reason to take a break from the no fat, no calorie, no nothing diet, you are currently on.   In fact, they call them butter croissants in North America.  They are croissants period, in the land of the Tour Eiffel.

The food police will not finish reading this piece because the very thought of butter makes them fat, mentally.  Croissants are not bothered at all because millions of people in France and Quebec cannot think petit dejeuner (breakfast) without croissants and café.

Some chefs still love butter, which reminds me of Wayne Wang’s film Last Holiday starring Queen Latifah (Georgia Byrd) and Gerard Depardieu, who plays Chef Didier.  He tells Georgia Byrd, his newly-found friend that they know the secret of good cooking.

“Butter.”

By:  Nonqaba waka Msimang.