ニューヨーク・タイムズのインスタグラム(nytimes) - 3月15日 22時53分

Vive le croissant! For years, no chef dared to make improvements to the most iconic of French pastries. Now, though, a new generation of bakers is trying. The croissants at @bakerdoe.sf look a bit like a new species startled in the wild. One is striped blue, with a coif of cotton candy in hydrangea hues; another, ringed in deep purple, flaunts a lavender shard of ube (purple yam) like a lone, useless wing. Is this blasphemy or natural evolution? It’s not the first time pastries have undergone mutations in recent history. Remember the Cronut? If the trend continues, the #croissant as we know it may be no more. In its place: overgrown crescents too big to fit in the palm of the hand, spangled and swagged and glutted with fillings. They’re absurd until you try them: salty and sweet and shattering everywhere, leaving behind smears of cream and telltale butter fingerprints. @patriciaheal took this photo, which was styled by @bassett_hyde, while on assignment for @tmagazine. Visit the link in our profile to read more. #??

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