Customer said my croissants were 'too buttery' and I'm still not over it

Three weeks ago a woman at the farmers market bought one of my plain croissants, took a bite right there, and said they were too buttery. She asked if I could make them with less butter next time. At first I was offended because butter is what makes a croissant a croissant. But after I cooled off I realized she was probably used to the dry, sad ones from the grocery store. So I tried a batch where I cut the butter layers by about 15 percent. They were easier to roll out and still came out flaky, just not as rich. I sold those at the market last Saturday and a different customer bought six of them. Now I keep both versions on hand and let people choose. Has anyone else gotten feedback that seemed ridiculous at first but actually made you adjust your recipe?

2 comments

2 Comments

mark67614d ago

Ngl I kinda get the customer here. Not everyone wants a butter bomb that leaves grease on your fingers before noon.

ryang7714d ago

My buddy Dave grabbed one of those triple-butter croissants once and had to use three napkins just to hold it. He got grease on his truck's steering wheel and couldn't get it off for a week. Some places just go way overboard with the butter.