@oleksandr should I buy this?

@vbabka @oleksandr absolutely

@kees @vbabka @oleksandr this is the greatest foodstuff I have ever seen

@vbabka yes, may your stomach rest in pieces

@oleksandr because the croissant isn't Ukrainian?

@vbabka what the fuck

@vbabka @oleksandr what the fuck is that. i would try it though

@sven @vbabka @oleksandr that is everything that Sasha fears in a single product

@poni @algebraicterror Pat and Mat

@sven @vbabka @oleksandr cc: @lkundrak

@vbabka @poni
> der tiktok foodtrend des jahres
i wonder what the fedi foodtrend would look like

Please tell me it's photoshopped!

...and also tell me how good it is :)

@vbabka one never knows who cooked and packed it

@schmaker @oleksandr I think it's not, but also the pic is from Reddit so I can't actually buy and try this :(

@ljs @vbabka @oleksandr i am incredibly disappointed now that i have found that this was essentially an april fool's marketing stunt from Lidl and was only available for a single week. I can't just go ahead and buy this on monday :(

@sven @ljs @oleksandr oh damn. Maybe the ingredients separately then

@vbabka @sven @oleksandr ok I am curious though, which country invented croissants?

Sven, which country would you say?

@ljs @sven @vbabka @oleksandr this is in fact a traditional ukrainian stoner delicacy

@lkundrak @sven @vbabka @oleksandr bow tie and a bong??

@ljs @sven @vbabka @oleksandr yes and mr. gregor is not invited

@lkundrak @sven @vbabka @oleksandr who is this mr. gregor?? He sounds scary

@ljs @vbabka @oleksandr France, i guess?

@sven @vbabka @oleksandr no, England! Devon, to be exact.

Same as the pasty

@vbabka @oleksandr

By my sword, what is this horror before my eyes? It strikes me right in the heart, the heart of French food! Aaah, I am dying… someone call a priest, or a baker, whoever comes first!

But before I go, know this: the croissant’s crescent shape is not French. It comes from an Austrian pastry called the kipferl. France took it in and made it better, folding butter into the dough again and again to make those light, flaky layers we love today.