To anyone watching this video, 10/10! They’re so right! I’ve been to all these places multiple times and tried many different pastries. This order is 100% spot on ❤️
Thank you for a great video. I wonder if the crunch effect is a function of the freshness out of the oven. I found that there is no "real" croissant in Paris sans gluten :(
Thank you! That's an interesting idea, that could be possible. We tried Copain's pain au chocolat less than 20 minutes later than manufacture, so those should be pretty similar timeframe. Noglu was about an hour later than that.
Hi, I’m an American here in Paris now. Both of my kids must eat gluten free so I deeply appreciate your research! Best wishes on growing your channel.
Thank you so much, they will have some great bakeries to choose from!
Thank you for this as I prepare for my trip to Paris!
Happy we could help 😊 Thanks for watching!
Fun! Would have loved to see the insides of the pastries. That would have been 👌!
To anyone watching this video, 10/10! They’re so right! I’ve been to all these places multiple times and tried many different pastries. This order is 100% spot on ❤️
Phew, happy to hear it 😎❤️, thank you!
Awesome job guys,I’m visiting Paris in September and will definitely check this out.
Cheers from Australia
Thank you! Have a delicious trip!
Thank you so much for this video
Thanks for watching 😊
Thank you for a great video. I wonder if the crunch effect is a function of the freshness out of the oven. I found that there is no "real" croissant in Paris sans gluten :(
Thank you! That's an interesting idea, that could be possible. We tried Copain's pain au chocolat less than 20 minutes later than manufacture, so those should be pretty similar timeframe. Noglu was about an hour later than that.
but are the vegan?
not sure, but we doubt it, croissant lamination is usually achieved with layers of dough and butter
Thanks so much for sharing your experience, was a lot of fun to watch your reactions! 🥐💗
Thank you! We REALLY enjoyed this one 😂