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Saw a bakery in Asheville selling day old croissants for $1 and I bought 6 to test a theory
I was in Asheville last month and walked past a little bakery that had a basket by the door with day old croissants for a dollar each. I bought 6 of them mostly to see if a quick 5 minute warm up in my oven at 300 could bring them back to life. Four of them got soft and flaky again but the two chocolate ones just turned into sad greasy bricks. Now I'm wondering if the trick only works on plain ones or if I did something wrong with the temp. What do you all do with day old pastries when you don't want to waste them?
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