A question about good pastry (Paris)
Unfortunately I've never been to Paris myself, so I'd like to ask the residents this (at least to me ;-)) important question: Are croissants in France/Paris really so different than those from e.g. a german bakery? I seldom have breakfast, but when I do, I appreciate to have a good croissant - whatever my definition of "good" might be in this context-It should neither disintigrate into dust nor behave like a rubber ball. Urban myth or romantic truth? Mon dieu!