Yikes Utah We Are Consuming Our Croissants Like Caveme

“I will have the turkey cranberry croissant,” I hear myself say with commitment. There are a lot of choices at Kneaders, but I have always enjoyed the tang of the cranberry sauce served right there on a sandwich, and the light buttery croissant only makes it more delicious.

Photo by Oleg Ivanov on Unsplash

However, there is a clandestine evil lurking in this most delicious treat: the way the croissant is presented. As you know, the croissant in these types of sandwiches at Kneaders—and almost every place I’ve had one—is cut lengthwise, where the fixings are added. According to croissant experts, this flaky roll should not be cut but unraveled.

They say it is more of a finger food; the flaky roll was created for that very purpose. The layers are baked into a roll so that they will unravel with a light tug, allowing you to enjoy each piece that pulls away.

Photo by Olga Petnyunene on Unsplash

And it doesn’t stop there. When was the last time you witnessed someone—yourself included—adding butter to these wondrous rolls? No, no, no. One of their main ingredients is butter, so you don’t need to add butter to your jam or jelly croissant concoction.

Hold up, I’m with you; I love an extra splash of butter on the already buttery bread. In fact, I’m not sure I’m willing to let go of the cross-cut sandwich. So, yeah, maybe we eat the croissant like uncivilized cave people, but maybe it’s time for the world of croissant connoisseurs to embrace these new, inspired approaches—Kneaders’ Utah-based take and the extra butter additions popular here in Utah—and let the new era begin.