Yesterday was December 14th.

I really love croissants. Especially in the morning, in their simplest form. Without anything extra on top just dough, butter, and time.

But I realized something: every country reinterprets the croissant. Some change the dough, some the butter, some the baking method. Under the same name, completely different characters emerge.

And this isn’t just about pastry. It’s about interpretation.

As something spreads across the world, does it drift away from its essence, or does it become richer? That’s hard to decide.

But in France, on a small, old street, walking past a bakery where time didn’t seem to rush, I felt something very clearly:

This was different.

I understood it with the very first bite. There was no exaggeration. No performance. Yet the butter seeping between the layers kept reminding itself with every mouthful. ....................................