Are Croissants dying out in France?

[mint]

[quote user="woolybanana"]Wouldn't the preservatives give a rather rubbery taste?[/quote]

Thank you, Wools, I so needed a laugh today [:)]

Our boulangerie has just re-opened under new ownership after a lapse of a year.

I hear that the new boulanger's crossants are very nice but I have yet to sample them.  Alas, (cue the violins) what with all the antibiotics, steroids, the gloomy weather, unable to walk or go to the gym, etc etc and a bit deprime (see, can't even do accents?[:(]), I haven't even walked the few hundred metres to his shop to check it out.....

[woolybanana]

What are antibiotic steroids, S17?

[mint]

[quote user="woolybanana"]What are antibiotic steroids, S17?[/quote]

The former kill bacteria and the latter stop the former killing the bacteria; I think that's more or less it in a nutshell.

[woolybanana]

Great Bobo in a bucket, she seems to have civil war in her nutshell! You poor child. Better put a bucket on the old head and sing Dixie in the rain.

[mint]

http://www.youtube.com/watch?v=zzeLoa1gwCU

[just john]

Boulangeries seem a bit like bistro's locally, popping up and disappearing on a cycle; I will be waiting to see what the new one in the local village is like before returning the mill owned one in the next village, crispy burnt offerings are not moreish!