I have to admit, when it comes to the recent debate about the state of Spanish croissants, I’ve come to the table rather late. The furore itself was sparked by a blog post by food writer Mikel López Iturriaga in early February, in which he attacked his country’s version of the croissant on several fronts: from its outrageous size and criminally stale dough, to that utterly redundant glaze that so many bakers apply. By the end of his article, the croissant was, so to speak, toast. “All these examples of baked, varnished paste which thousands of Spaniards consume for breakfast each day do not deserve to be called croissants,” he thundered. It’s a harmless enough issue to tackle, you … [Read more...] about A half-baked theory on the great croissant controversy