After margarine was also invented in France in the early 20th century, some bakers started using it to make croissants, because it’s a more shelf stable and affordable fat.

After margarine was also invented in France in the early 20th century, some bakers started using it to make croissants, ...

A spokesperson for Coco di Mama told Mashable that "unlike a regular croissant, there is no butter," and the key ingredients of this pastry are "sunflower margarine, flour, activated charcoal ...

But he is refusing to follow some competitors who have started making their croissants with margarine. “It’s a distortion of what a croissant is,” Delmontel said.

But he is refusing to follow some competitors who have started making their croissants with margarine. "It's a distortion of what a croissant is," Delmontel said.

Along with refusing to switch out butter for margarine, he has not reduced the size of his croissants. But some other French bakers are making smaller pastries to control costs, he said.

French baker Arnaud Delmontel bakes butter croissants in Paris, Dec. 16, 2024. ... But he is refusing to follow some competitors who have started making their croissants with margarine.

A visit to Paris inevitably means dedicating a chunk of time to worshipping at the altar of the croissant. To maximize your croissant experience, you need to be a discerning consumer — because ...