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That one customer who yelled at me for using cold butter in croissants
Was at a farmer's market in Portland last Saturday, and this guy comes up to my stand, sees me rolling out dough with cold butter, and starts screaming that I'm ruining the lamination process. He said he's been baking for 30 years and I should be using room temp butter like his grandma did. I tried to explain that cold butter creates better layers, but he wouldn't listen and walked off with a huff. Lost a sale right in front of like ten people who were waiting. Still bugs me because I've been doing this for 5 years and my croissants always come out flaky. Has anyone else dealt with a know-it-all customer who thinks they know your craft better than you do?
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ben_nguyen6d ago
Cold butter is the whole dang point of good croissants. That guy was just an old timer stuck in his ways who can't handle being wrong. Five years of making them flaky beats some random yelling at a farmer's market any day. Keep doing what works, that's all that matters in the end.
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the_paul6d ago
Did a friend get yelled at buying day-old croissants once?
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