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This really doesn't vibe with me. A croissant is not something I eat regularly. If I do eat a croissant I want it to be an experience, not something I ram down my throat as quickly as possible. Anticipation is part of the experience. To each their own, I guess.

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This article is about wanting to cook a croissant quickly. How you eat that croissant once it is cooked is a different topic. I'm struggling to understand how cooking at 200 for 20 mins vs 225 for 15 minutes impacts the "anticipation experience". If the taste, texture, etc. was identical, are you arguing it'd be better to bake at 180 for 25 minutes solely because that extra 5 minutes adds to the anticipation experience? Because I sincerely can't comprehend it.

I think my attitude is similar to the "slow food" movement, though I don't go as far as they do. Once I start thinking about how quickly it cooks, it becomes something to optimize, to rush, to worry about. I don't want that.

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