You may also be one of those who like croissants. That's how I feel. There are different parts of the croissant: the crispy and rather concentrated thin ends and then in the middle the airy thick belly of still with a small crispy dough corner on top - ideally. Or perhaps everyone has their own preferences as to what makes a good croissant - whether the traditional or style or crusta or chocolate or whatever. But the fact is: I could simply bake the same amount of dough flat and serve it that way - and the effect or enjoyment factor would - I suspect - not be as high or different. So the HOW plays a role: that the croissant is shaped and baked exactly as you know it and not differently. Transferred: the HOW is just as important as the WHAT. How you say something is also important, not just what you say. Perhaps important for you today.
I wish you an extraordinary day!
