Chicagoist’s Anthony Todd, who confesses to being obsessed by Floriole Cafe and Bakery, notes an interesting item on the bakery’s website: a blog post about why there aren’t croissants for sale at the moment:
We had a bumpy week in croissant production and the bakery went croissantless for a few days. Trouble shooting and testing has answered some but not all of our questions. So far it looks like our flour is not as dry as it was last week. In response we have adjusted the amount of liquid we add to our dough and have gotten better results but they are not perfect… Just know that our goal is to sell croissants that we (all the Floriole bakers) are proud of and if they are not up to snuff, you won’t find them in our case.
Or maybe everything’s messed up because the author of Ratio was there recently and that disturbed the delicate balance of the store’s baking-karma. In any case, as Todd says, “When a business tells its customers, “We’re so concerned with quality that we’d rather lose revenue than serve a mediocre product,” they deserve applause.” [Chicagoist]