kai327•21d ago

Saw a bakery in Portland charging $12 for a plain croissant

I was in Portland last week and stopped by a place that had a line out the door, but their basic croissant cost more than my lunch. The baker told me it's because they use 'single origin butter' and do a 72 hour ferment. Is that price fair for the extra work, or are we pricing regular people out of good bread?

3 comments

3 Comments

the_rowan20d ago

Honestly used to think that was a total rip-off too. But then I tried one from a place that does the long ferment thing. The flavor is COMPLETELY different, like a whole other food. That much work with expensive ingredients does cost real money. It sucks that it's so pricey, but it's not the same as a regular croissant. Feels more like a special treat now than an everyday thing.

julia84320d ago

Okay @the_rowan, you've got me curious now. What exactly does that long ferment process do to the flavor? Is it more buttery, or does it get that kind of sour depth like a good bread? I've seen those fancy croissants but never pulled the trigger because of the cost. Maybe you're right and it's worth it for a once in a while thing if it's that different.

leo_campbell13d ago

Maybe it's just me, but that special treat feeling fades fast. Paying that much for a single pastry, even a very good one, feels hard to justify. The regular kind from a decent bakery is already a lovely thing. The price jump seems more about the story and the brand than what you actually get to eat.