Quotes About Croissant

I do love my full English breakfast, but not every day. What I can't do without first thing in the morning, though, is my Danish pastry or a croissant - anything with a laminated dough, enriched with butter to make it beautifully golden and flaky.

croissant ordinaire, made with margarine, rather than a croissant au beurre.

You know why the French hate us so much? Thay gave us the croissant. And you know what we did with it? We turned it into our croissandwich, thank you very much.

petit déjeuner

the story of the invention of the croissant, the tribute of a Parisian pastry chef to Vienna's victory over the Ottomans. The croissant, of course, represented the crescent moon of the Ottoman flags, a symbol the West devours with coffee to this very day.

Almondine is the kind of spot that seems to be on every corner in Paris - packed with classic French pastries, unpretentious and yet insanely good. The pain aux raisins is my favorite, a tight coil of croissant dough layered with a whisper of unctuous pastry cream and jammy-glazy raisins.

As for the croissant, Marie Antoinette brought the recipe when she came from her native Austria to marry King Louis XVI. And she, history claims, added her own spark to the fire of the French Revolution by saying of the populace demanding bread, "Let them eat cake.

When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter; science of the croissant.

I like day-after-Christmas omelets, day-after Christmas pizzas... Or you take croissant rolls, put gravy on top, turkey, mashed potatoes, cheese, more gravy. That sounds good!

When I was 16 and arrived in France, I discovered chocolate mousse. I was crazy about the bread, too. Every morning, I'd go to the bakery and get a fresh croissant. It made me feel very sophisticated.

Your jam puts store-bought to shame. As I ate it on a fresh croissant from the French bakery at the Farmers Market down the street from my house, I savored the image you painted with your words. I would love to spend a summer morning in the Pacific Northwest sunshine picking wild blackberries. I also crave your backyard access to crisp apples, plums, and pears, although I am not sure I would trade them for the grapefruit and oranges I pluck from my own trees for breakfast whenever I like.

If Lula was a pastry she'd be a big chocolate cupcake with a lot of frosting. I'd be more of a croissant with a ponytail.

Even after all these years, she still said the word "gig" self-consciously, in the same way that she always said "croissant" with the proper French pronunciation, but with an apologetic, self-deprecating look to make up for her pretentiousness.