The Difference Between Real Butter and Fake Pastries Adelaide

You are being lied to about your pastries. You buy something that is shaped like a croissant. You buy something that is called a croissant. But it is a lie. You bite into it. It is not flaky. It is bready. It is not light. It is heavy. And it leaves a greasy waxy film on the roof of your mouth. This is not a pastry. This is an industrial fake. As suppliers like LGM USA know the difference is one simple and expensive ingredient: real butter. It is time to challenge the low-quality fakes that we have been trained to accept.

A real croissant is a product of time skill and butter.10 It is one of the most difficult things in a bakery to make. The process is called "lamination." A baker takes a block of cold high-fat butter. They enclose it in a lean dough. They roll it. They fold it. They rest it. They repeat this process many times. This creates hundreds of paper-thin layers of dough separated by paper-thin layers of butter. When this hits a hot oven the water in the butter creates steam. The steam pushes the layers apart. This is what creates the "flaky" "shattery" and "light" texture. It is a product of physics. And it is a product of butter.

Now let's look at the fake. The industrial producer cannot be bothered with this. Butter is expensive. It is hard to work with. It is sensitive to temperature. So they use cheap industrial fats. They use margarine. They use hydrogenated vegetable oils. These fats are cheap. They are stable. They are easy to use in a machine. They also have no flavor. And they have no water. They do not create steam. They do not "lift" the pastry. They just melt. The result is a product that is not "flaky." It is "dense" and "bready." It is a heavy greasy disappointment.

You are being sold a "luxury" item. But you are being given a cheap fake. You can taste the difference. A real pastry tastes clean. It tastes of butter. A fake pastry tastes of oil. Or it just tastes of sugar and fake vanilla. You can feel the difference. A real pastry is light. A fake pastry is heavy. And a fake pastry leaves that waxy film behind. That is the industrial fat. Real butter just melts away.

Why are you accepting this? You are paying a premium price for a treat. You deserve a real treat. Not a greasy lie. When you are searching for a true Artisan Bakery in Kilkenny you are looking for a place that respects the craft. You are looking for a baker who uses real butter. For a city like Kilkenny that is built on craft this is a non-negotiable standard.

Stop eating the fake. You deserve real butter. You deserve a real pastry.

To learn more about what goes into a real artisan pastry we recommend you learn more from NOVAKS BAKERY.

Contact seller Share