Scottish bakery versus French pattiserie

The other day I was looking for some croissants and nice pastries.  I was nowhere near M&S so I checked out some Scottish bakers.

Greggs – jam doughnuts, sugar infused yum yums and enough E numbers to kill ya.

Local bakery – meat stuff, huge iced cakes no doubt stuffed with something hydrolsed.  No thanks.

Supermarket – dry…dry and er dry.  Croissants are, er, dry.

Cuisine de France (in the Co-Op) – DIRECT hit.  Croissants, reasonably good.  The othet stuff is OK but a chocolate du pain is usually made properly.

Don’t worry frogs, Scotland will never kick your ass at baking!

~ by theworldissicksoami on March 7, 2008.