Читать книгу One More Croissant for the Road онлайн

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That said, Matt’s imminent departure seems a fair excuse for a second crack at a final breakfast, especially when we pass a boulangerie whose window proudly displays golden laurels for baking the second-best baguette tradition (see ssss1, Pause-Café – French Bread: A Bluffer’s Guide) in all of Brittany. Their croissant isn’t bad either (7.5, well flavoured, let down by a slight sponginess in the middle), but it’s overshadowed by my impulse purchase: a golden kouign-amann apiece, sporting a jaunty Breton flag, which I immediately stick on my handlebars.

If I think too hard about the 30-odd years of my life spent in ignorance of these unassuming-looking pastries, I start to feel a bit sad; like a sweeter, crunchier version of the best croissant you’ve ever eaten, soaked in buttery syrup and baked until crisp, they’re incredibly rich and stupidly delicious, and I can’t in all conscience let Matt leave Brittany without trying one. Even I struggle after two croissants, however, and the second half of the little cake ends up in the bag on my handlebars for later – something that will happen so often in the weeks to come I’m surprised I don’t have a fully-formed bread-and-butter pudding in there by the time I get to Paris.