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I had one recently at a cafe in Vancouver and it was…underwhelming. It was a pistachio-chocolate cube croissant. The edges of the cube aren’t as soft and fluffy as a regular croissant probably because the cubic mold they’re baked in limits their expansion.
That’s exactly what I was wondering. Sorry to hear, but thanks for sharing!
Hmmmm, the Borg being french does answer a lot of questions.
Ah, that reminds me of le Bataille de Loup 359.
