Croissants, Doughnuts and Muffins

North Americans simply love doughnuts. They eat them for breakfast, and as snacks, accompanied with a cup of coffee. Doughnuts have been around for more than a century, becoming very popular since 1970’s. These days, coffee chains like Tim Horton’s specialize in donuts, although small family operations produce superior quality products, chains attract more people to their stores mostly due to constant advertising and more convenient hours of operation and drive troughs.
Tim Horton’s produces its donuts in a central commissary and trucks the products to its many outlets to be reheated.
Donuts are easy to prepare. All you need is a mixer, a few ingredients, and a deep fryer. Donuts are versatile and many ingenious bakers find new ways to entice consumers.

Puffy and airy muffins were the rage in mid 1970’s, and still enjoy a large following. Muffins are easy to make and can be flavoured with nuts, dried fruits, frozen berries, carrots, zucchini and whatever the ingenious cook can think of, so long as the combination is tasty.

You can muffin mix by the pail, mix with whatever nuts you want, or dried fruits, portion and bake. Dry mixes are also available.

Properly mixed from scratch, muffins taste much better than premixed versions, but require much more time and effort.

Muffins are popular breakfast items in hotels and can be profitable if properly promoted, especially when offered wit5h flavourful and freshly brewed quality coffee.

Austrian bakers are credited with the invention of croissants, but the French popularized it throughout the world.

These crescent-shaped, crunchy, crusty, tender and delicate puff pastry pastries are typically served in France for breakfast with butter and jams along with a café au lait.

Although French like toe at well (lunch and dinner), their breakfast habits tend to be on the light side – croissant or two and a cup of coffee. That is it!

Croissants have become very popular since 1980’s. First in hotels for breakfast, and then used instead of bread. When freshly and expertly made, croissants taste delightful, are sophisticated, and simply delicious.

Later, industrial bakeries started producing inferior quality croissants mostly using mechanically rolled out puff pastry, and thus ruining the product!

Properly made croissants tempt the taste buds with the aromas of fresh unsalted butter, generating an unforgettable taste experience, with a dab of strawberry, cherry, or peach jam.

You can stuff croissants with almond paste, and sprinkle with sliced almonds to create a sensational and satisfying pastry.

Some bakers use puff pastry for chaussons (apple turnovers) and they can be equally delicious if expertly made and stuffed with the correct specie of apple.

When croissant sandwiches were popular, cooks stuffed them with ham and cheese, thinly sliced beef, smoked salmon, and whatever you deem compatible with the texture or flavour.

Although a tasty croissant consists of 33 per cent butter, even calorie conscious people indulge, and are happy to consumer something flavourful and pleasurable.


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  3. Great article after reading your artcile feeling hungry.

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