I went down to my local indie bakery to try their croissants for National Croissant Day

Lancashire Post

To celebrate National Croissant Day on January 30, I went down to my local indie bakery and coffee spot to try their croissants...

Transcript

00:00Hi my name is Jack Marshall I'm a food and drink reporter with the Metro Group

00:04and welcome to another one of our food and drink videos. Today we're going to be

00:08talking all things croissants. Now Thursday 30th of January is National

00:14Croissant Day. It's where we're going to celebrate all things pastry when it

00:18comes to that beloved French treat, the one that Americans seem unable to

00:23pronounce and which the rest of the world loves and which pretty much you know

00:27every bakery in the world will have their own version of. So yeah what better

00:31way to celebrate that than heading down to my local bakery in Preston. I went to

00:36Rise to try out their croissants. Rise is an independent store, coffee

00:42shop in Preston. They've got two branches, one in the Miller Arcade, one up near the

00:45train station. So I headed down to the train station version and I grabbed

00:49myself a croissant in a flat white and I thought let's do a bit of a review, a bit of

00:53chat about croissants, talk about all things croissant for National Croissant Day, how

00:57many times can I say croissant in a single video, we're about to break a record.

01:00So yeah heading to Rise it was you know there were plenty of croissants on offer

01:04and yeah so I picked myself up one and I was really looking for something

01:09buttery, something flaky, nothing too crumbly. I don't like it when a croissant, you've

01:13got to find that balance between when you've got a croissant between something

01:16that's really bready and something that's too flaky because if I'm biting

01:19something and it just goes everywhere I'm not a fan but I want the outer shell

01:24to have a bit of a, not a crunch to it, but a bit of a almost like a shardiness to it

01:28without it being ridiculous. I don't want to have to dust myself down after a croissant

01:32if I'm honest. I still want it to have that kind of chewy bready dough nature to it without

01:38obviously that going too far the other way where it just becomes stodge. It needs to

01:41have air to it as well. Now Rise's croissant was very good, it was solid, it was nice,

01:47it had that kind of like flakiness to it. With each kind of bite into it you'd get

01:53the outer layers which had a bit of hardness, then you'd get into the airiness, you'd get

01:57into the dough where it's kind of got a lot more flavour to it, then you'd get the final

02:01few segments where you get a bite to it, you get a proper mouthful, you get a proper kind of

02:06texture to what you're actually eating. The flavour was good, it could have been a bit

02:10better if I'm honest. I wanted a bit more to it, I wanted it to be a bit more buttery,

02:14I wanted it to be a bit more notable. It tasted a lot more faint than I wanted it to.

02:21I think this is why sometimes you get almond croissants or whatever it might be, croissants,

02:26or even if you're going slightly askew, things like pain au chocolat, it almost needs like a

02:31seam of something else through it to give you a proper kind of flavour experience. A bit of jam

02:36on the side would have done it, that's all it had taken. But purely on the croissant alone,

02:40it was nice, it was fine. It's nothing to write home about, but it was a good croissant I think.

02:45And yeah, I definitely like the fact that they'd baked it well. I think that was the

02:48standout USP of this thing, it was baked really well. Flat white alongside it was very nice,

02:53it was kind of a nice taste of the coffee without it being too overwhelming. I'm not,

02:58I like an Americano, but I'm not one of those people who's like mainline espresso shots, so

03:02like the taste of, you know, coffee so thick it looks like gravy, it's not really for me. I like

03:06a bit of something to, sweetness to undercut the bitterness of the coffee. So this flat white was

03:11a nice balanced drink, that was good, it went well with the croissant as well. Service was good in

03:15there, nice sunny day, nice and bustling, good atmosphere. Happy Croissant Day, happy National

03:20Croissant Day to all who celebrate. Let us know where your favourite bakeries are, favourite

03:24croissant places are, let us know if you have a croissant every day, let us know if you've never

03:27had a croissant before in your life, and let's talk all things croissant. How many croissants

03:30have I just said? I can't say it again, I'm doing that thing where I've said it so many times it's

03:34losing all meaning. So yeah, happy National Croissant Day and thanks for watching. Cheers.

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