id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
digest-27808	Hopkin, Rachel	The Way of the Croissant: Traditional Perspectives On A Traditional Pastry	2016	32	.pdf	application/pdf	10068	600	64	© American Folklore Society 2017 Child and Beck’s view of croissants is both expansive and emphatic: The most delicious of French croissants, to our mind, are those called croissants de boulanger, which are made of risen yeast- milk-and-flour dough that is flattened out, slathered with butter, folded in three, and rolled and folded again three times as though you were making French puff pastry. Michelle is the chef/proprietor of the Ohio- based Pâtisserie Lallier and since 2009 she has provided “French pastries and desserts” to numerous businesses in the city of Columbus, in addition to maintaining a personal presence at a number of local farmers’ markets (Photo 3).	cache/digest-27808.pdf	txt/digest-27808.txt