we don't need a reason to visit coffee shops (stefan's addiction to caffeine is enough!) but when a colleague passionately and eloquently described her love for faubourg's croissants i wanted to share this information with stefan. i have heard him passionately articulate his love for beaucoup's croissant and didn't want him missing out if there was a better croissant out there. one of the differences between the two croissants is that faubourg uses french butter and beaucoup uses new zealand butter.
the taste test was on. drum roll please....
stefan declared beaucoup makes a better croissant. he found faubourg's croissant "too doughy and a touch too dense although i wouldn't reject one if it was offered to me" whereas beaucoup's croissant was "crunchy, flaky, with a sumptuous butter flavour and a fluffy centre." i was unable to participate in the taste testing but kai, who happily indulged in croissant tasting, says both were very good... he isn't too picky when it comes to pastries.
other scenes from the weekend:
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kai prepares his own breakfast
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note: stefan wanted me to add that although faubourg didn't get the croissants just right, he loved their baguette, "the best i've tasted so far."
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