Unfortunately, WebSmell-o-Vision has not yet been unilaterally pushed by the dudes at Google to do this news justice, but as a croissant connaisseur I would have at least appreciated a webp of the thing instead of some random archive image. It’s a stamp, for christ’s sake.
I wish we had croussants here in teh states (tiny speciality shops not withstanding). They are a rare. instead we get a weird butter flavored croissant shaped bread with nothing of the texture or aroma of the real thing.
It's not just the states, pretty much all of Europe and even in France you'll find cheap croissants made with margarine. You always need to go to a real small bakery (tiny specialty shop as you say) to find real, freshly baked croissants. That's just a bit easier in France. The problem isn't where you live, it's where you shop.
Because most in North America are made with margarine or a mix of margarine and butter, so much of the butter "taste" is fake. That's also why the lamination is worse.
Most modern glues are synthetic. Super glue is usually cyanoacrylate, regular glue sticks might be Polyvinyl Acetate (PVA). Outside of specialty glues that are intentionally going for old school methods, it's not really a thing anymore
it's a bit harder, but if you find a local walking out of their home, and pass 6 or 7 boulangeries until going into one, you're probably at a good one (or at risk of a stalking accusation)
Unfortunately, WebSmell-o-Vision has not yet been unilaterally pushed by the dudes at Google to do this news justice, but as a croissant connaisseur I would have at least appreciated a webp of the thing instead of some random archive image. It’s a stamp, for christ’s sake.
There is a pic here and it’s quite nice imo: https://www.wopa-plus.com/en/stamps/product/&pid=105515
Friendly counterpoint (I know, not actually responsive to your comment, but tangentially related): https://www.science.org/doi/10.1126/science.ade4401
But wopa-plus does even mention the essential detail?
https://www.laposte.fr/pp/c/timbre-croissant-au-beurre
Here I was misreading the article that it was croissant-shaped, not scented, until I saw a picture.
I'm holding out for a <smell> HTML tag.
I can't wait for nasa.gov to let everybody smell Uranus.
Have a chat with your dog
And of course the `olfactoryFactory` component for Enterprise™ frameworks.
<bouquet>
I wish we had croussants here in teh states (tiny speciality shops not withstanding). They are a rare. instead we get a weird butter flavored croissant shaped bread with nothing of the texture or aroma of the real thing.
It's not just the states, pretty much all of Europe and even in France you'll find cheap croissants made with margarine. You always need to go to a real small bakery (tiny specialty shop as you say) to find real, freshly baked croissants. That's just a bit easier in France. The problem isn't where you live, it's where you shop.
Because most in North America are made with margarine or a mix of margarine and butter, so much of the butter "taste" is fake. That's also why the lamination is worse.
Do they taste buttery when you lick them?
Nice, we got 4 fruits in Switzerland: https://shop.post.ch/en/stamps-philately/philately/single-st...
I miss my concrete stamps... A bit rough on the tongue but still lovely
Has science gone too far?
La Frenchtech at its peak.
How are they going to discourage roaches from eating your mail?
I am holding off for the red wine flavoured one.
Can't wait for the cheeses
not before the RATP series!
La Poste might have invented the first non-vegan stamps in history.
I hope they don't turn rancid.
Given the normal process for making glue I wouldn't be so certain.
Most modern glues are synthetic. Super glue is usually cyanoacrylate, regular glue sticks might be Polyvinyl Acetate (PVA). Outside of specialty glues that are intentionally going for old school methods, it's not really a thing anymore
IIRC, envelopes still use adhesives derived from gelatin. Maybe stamps have modernized at some point?
How recently were stamps with glue invented?
Now this is the future I’ve been waiting for
Try and find a good one in France. Harder than you’d think
> Try and find a good one in France. Harder than you’d think
In Paris? Sure. You're competing with tourists. Almost any rural bakery? No. You'd have to try to find something shitty.
In Paris, look for the little old ladies carrying half-baguettes and go in the direction they're coming from.
it's a bit harder, but if you find a local walking out of their home, and pass 6 or 7 boulangeries until going into one, you're probably at a good one (or at risk of a stalking accusation)
You also want to know when they’re fresh. Good bread, particularly in the unseasoned French style, stales rapidly once cool.