Almond Croissant Quotes

He’s a filler,” Cammie says with more conviction than a suicide bomber. “What does that mean?” I am studying the menu, contemplating an almond croissant. “You know—stuff something into your heart quickly to stop it from cracking open…from bleeding out...

at Dunkin’ Donuts, how did we move our anchor to Starbucks? This is where it gets really interesting. When Howard Shultz created Starbucks, he was as intuitive a businessman as Salvador Assael. He worked diligently to separate Starbucks from other coffee shops, not through price but through ambience. Accordingly, he designed Starbucks from the very beginning to feel like a continental coffeehouse. The early shops were fragrant with the smell of roasted beans (and better-quality roasted beans than those at Dunkin’ Donuts). They sold fancy French coffee presses. The showcases presented alluring snacks—almond croissants, biscotti, raspberry custard pastries, and others. Whereas Dunkin’ Donuts had small, medium, and large coffees, Starbucks offered Short, Tall, Grande, and Venti, as well as drinks with high-pedigree names like Caffè Americano, Caffè Misto, Macchiato, and Frappuccino. Starbucks did everything in its power, in other words, to make the experience feel different—so different that we would not use the prices at Dunkin’ Donuts as an anchor, but instead would be open to the new anchor that Starbucks was preparing for us. And that, to a great extent, is how Starbucks succeeded. GEORGE, DRAZEN, AND I were so excited with the experiments on coherent arbitrariness that we decided to push the idea one step farther. This time, we had a different twist to explore. Do you remember the famous episode in The Adventures of Tom Sawyer, the one in which Tom turned the whitewashing of Aunt Polly’s fence into an exercise in manipulating his friends? As I’m sure you recall, Tom applied the paint with gusto, pretending to enjoy the job. “Do you call this work?” Tom told his friends. “Does a boy get a chance to whitewash a fence every day?” Armed with this new “information,” his friends discovered the joys of whitewashing a fence. Before long, Tom’s friends were not only paying him for the privilege, but deriving real pleasure from the task—a win-win outcome if there ever was one. From our perspective, Tom transformed a negative experience to a positive one—he transformed a situation in which compensation was required to one in which people (Tom’s friends) would pay to get in on the fun. Could we do the same? We

favorites from the city, almond croissants and lavender chocolates. And flowers, he always brought flowers. Susannah loved flowers. She said she needed them like air, to breathe. She had more vases than I could count, tall ones and fat ones and glass ones. They were all over the house, flowers in vases in every room. Her favorites were peonies. She kept them on her nightstand in her bedroom, so they were the first thing she saw in the morning. Shells, too. She loved shells. She kept them in hurricane glasses. When she’d come back from a walk on the beach, she’d always come back with a handful of shells.

She had made a cheddar-and-parsley roulade. Lina had made a lentil goulash, plus almond-and-white-chocolate blondies. Emmeline had made two different types of risotto. Erin had made lamb-and-asparagus mini pies and a strawberry-and-spinach salad. Renni had made bread-and-butter pudding using chocolate croissants. Andrea had made a hearty beef goulash plus zucchini with feta and mint. Sash had made a giant pumpkin cheesecake. The kitchen was a kaleidoscope of smells.

Mariko had given her notorious sweet tooth full rein. Lex stared at the table of food and could already feel the sugar eating cavities into her enamel. Banana nut bread, sesame-crusted Chinese doughnuts, almond cookies, fruit cocktail and almond custard, steamed egg cake, even honey walnut prawns. On the non-Asian side was rum cake, blueberry pecan muffins, strawberry almond rolls, and croissants.

It was good to be so scared. The ocean was very large, as was the universe. Which contained the ocean. And the oceans on other planets, and other planets. The fear made the domestic rituals better. The almond croissant, the detective novel, the outdoor shower. Here I am, I thought, taking an outdoor shower in the universe. While we were here, I wanted to stay forever, but I was also already thinking of leaving. Always biding and always going, always at the exact same time.

Piper helped out at the counter as a steady stream of customers came in throughout the morning. They bought bags of powdered beignets, French almond croissants, and rings of buttery pastry with praline filling and caramel icing sprinkled with sweet southern pecans.

She took another bite of the kringle, appreciating how she tasted just the right combination of flaky, tender pastry and scrumptious filling in each bite. She could see the layers in the dough, but they didn't flake off like a turnover or croissant. The almond cherry filling and cream cheese glaze were the perfect balance of sweet and tangy. With a man who could bake like this, she could almost see herself in another relationship.

So I am sitting in a bakery café on Garosugil, gloriously alone, biting into a buttery almond croissant and flicking crumbs off a scarf I just bought at the boutique on the corner. I don’t know what possessed me to buy this scarf—we are so strapped for money as it is—but it’s been a while since I bought anything and it looked so chic on the mannequin in the window.

Shelves were jam-packed with orange and brown packaged treats: chocolate-covered Cheerios, chocolate-covered cornflakes, chocolate-covered raisins and pretzels and espresso beans. Chocolate malt balls, chocolate almonds, and giant 2.2-pound "Big Daddy" chocolate blocks. There was caramel corn, peanut brittle, mudslide cookie mixes, and tins of chocolate shavings so you could try replicating Jacques's über-rich hot chocolate at home- anything the choco-obsessed could dream was crammed in the small space. An L-shaped counter had all manner of fresh, handcrafted temptations: a spread of individual bonbons with cheeky names like Wicked Fun (chocolate ganache with ancho and chipotle chilies), Love Bug (key lime ganache enveloped in white chocolate), and Ménage à Trois (a mystery blend of three ingredients). Platters of double chocolate chip cookies and fudge brownies. And there were his buttery croissants and pain au chocolat, which duked it out in popularity with the French bakery across the street, Almondine.

narrow his eyes. But his face changed in the subtlest of ways — it was as if his cheekbones had become more prominent, and his eyes turned cold. It was enough for her to know for sure that she would never want to be questioned by this man for a crime — whether she was guilty or innocent. It also made him more intriguing. As a result of her self-enforced eviction Leo wasn’t quite sure what to do with herself, until she remembered that the wine bar opened early to serve breakfast. Maybe she could set up her office there for an hour or so. She had calls to make and meetings to set up for next week. A few of her clients were going on family holidays this week, and she had a dreadful suspicion that on their return they might be in need of urgent appointments. Unhappy relationships and holidays were not often a good match. Ordering an almond croissant and the ubiquitous cappuccino, she settled down in the corner away from other customers so that she wouldn’t disturb them by speaking on the

Then she was struck with an idea. “Monsieur Nugent, I’m wondering—just how difficult is it to make an almond croissant? It’s just puff pastry and almond paste, right? Not too many ingredients?