croissant

Afternoon Update
4:01 pm
Tue August 7, 2012

Afternoon Round-Up 8/7/12

Seventy-five percent of France still buys fresh bread daily from one of the country's 34,000 boulangeries. To be called a boulangerie, the entire bread baking process, from flour to loaf, must be carried out on site.

Today on NPR: In France, some say a gastronomic icon is under threat. For the last decade, the number of pre-prepared, frozen croissants sold in bakeries has been increasing. These knock-offs are cheaper, but they're also less delicious.

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