Thursday, June 21, 2007

Almond Croissant

This is my most likely breakfast when given the choice and I am not just eating tea and apples, or tea and watermelon. Whoever thought of putting almond paste inside a fluffy, buttery croissant is a hero to me. I really do wonder about those early bakers and Antone Careme. I know court painters,sculptors, jewel smiths, Boule and buddies, were under the best and worst kind of creative pressures. But then diamonds are forged in heat and pressure and look at the sparkle. So for a fraction of the cost, a pittance really, one can bite into this, sip a cup and possibly dream of great things, feed our own muse. Dream it, feel it, do it.

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