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Can we talk about that bakery in Montreal that uses frozen dough?
I stopped into that famous spot on Rue Saint Paul last month and their croissant tasted like it came off a Sysco truck, but everyone online swears its the best in the city - has anyone else actually noticed the difference or am I just being too picky?
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josephbailey16h ago
best in the city" huh. I had the same thing happen at a spot in Toronto, everyone raved about their sourdough. Turned out they were using frozen parbake loaves. Took a while before anyone else called it out.
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smith.elliot12h ago
Funny you mention that, @josephbailey - I saw a "bakery" near me that was just reheating grocery store bread.
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