Frozen croissants have long been considered the scourge of French cuisine, sold by supermarkets to undercut neighbourhood bakeries fighting to uphold the national culinary heritage.
Now purists are swallowing their pride after an award-winning baker started churning them out for customers to cook at home. And far from being denounced as a heretic Vincent Brouty, 54, from Lyons, has won plaudits for his initiative.
Brouty began the scheme during the pandemic. “People were only coming [to the bakery] once a week. Some asked if we had dough for them to cook themselves. It went down well, so we started selling it.”
The cost of living crisis has given the project a further boost. With butter up at least 30 per cent in the past year,
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