A good croissant, ultimately, comes down to chemistry. Butter contains both fat and water. The latter expands (as steam) when it is heated; the fat, meanwhile, allows those layers to separate and the steam to escape. The result? Numerous micro-pockets of air within the pastry. Or, in other words, a mouth-watering bite.
Yet butter is starting to leave a sour taste, too, as its price continues to rise as surely as the best baking. The trend is reflected in our domestic butter price, which has hit a record high of $5.49 in recent weeks, more than double what it was at the same time last year. (A recent Otago Daily Times scan of Dunedin city supermarkets found prices between $6-7 depending on brand.)
Source: Gold bars