Hot take: spending $80 on fancy European butter for croissants was a total waste of time and money

I used Plugra butter for a batch of croissants last weekend and they came out greasy and flat while the $4 store brand ones I made the week before had perfect layers and rise, so am I missing something or is expensive butter just a scam for home bakers?

3 comments

3 Comments

the_nathan10d ago

Are we really this locked in on butter prices or is it not that deep? I've had cheap butter work way better than fancy stuff more than once, it's all about technique not the price tag.

grant13010d ago

Thirteen dollars for a stick of Kerrygold and @the_nathan's out here proving the Great Value special hits different. Guess my wallet's the one getting salted.

hayden72010d ago

@the_nathan talking technique while @grant130's wallet takes a beating, classic.