Croissants, a la Bertinet
We had invited friends for brunch the weekend after New Year's day and I had already decided to make zolablue's cinnamon rolls. It seemed, though, that something else would be good to have with the quiches that my wife was making; something not quite so sweet as the cinnamon rolls (which were fabulous, by the way). It occurred to me that a croissant's buttery, flaky lightness would be a perfect accompaniment for the richness of the quiche. There was one minor problem: I'd never made a croissant in my life.