[Article] Conflicts over fair pricing of dairy have meant turbulence in French butter supplies, with some supermarkets unstocked and bakeries forced to raise prices on butter-rich items or take a hit. Paris baker Frederic Lalos is confident the supply will be sorted, though -- and in the meantime accepting a substitute is out of the question.
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The key ingredient to Frederic Lalos's croissant is the same as it is in most French pastry shops: butter, and lots of it.Frédéric Lalos, Baker:"There are lots of little flakes, so it’s a layer of butter, a layer of dough, a layer of butter, a layer of dough. That’s what allows...
