Cube-olution: How Croissants Are Breaking Out of Their Crescent Shape In a world where trends come and go faster than you can say “butter,” one pastry innovation is cubing the competition. Enter the Croissant Cube — the latest craze taking the bakery scene by storm. But wait, isn’t a square croissant an oxymoron? After all, “croissant” literally means “crescent” in French. Fear not, pastry purists! These cubic creations still boast the same flaky, buttery goodness you know and love — just in a more geometric package. The Origin Story Like many food trends, the Croissant Cube traces its roots to Japan, a country known for putting unique spins on Western classics. [1] “It’s a perfect fusion of French technique and Japanese precision,” says Pierre Duchamp, a renowned pastry chef. “The cube shape allows for more crispy edges while maintaining that soft, buttery interior we all crave.” [2] Why Cube? Insta-worthy aesthetics: Let’s face it, squares are more shareable. Texture revolution...
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