More specifically, a straight croissant means the viennoiserie was crafted with 100% butter, whereas a curved version might be made with margarine or vegetable oil. The claim is directly ...

Croissants ordinaire (ordinary croissants) are characterized by their use of margarine, a cheaper, longer-lasting butter alternative invented in 1869 at the behest of Napoleon III. These days ...

Good to know! 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 ...

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. "A croissant is made with butter." ...

When I last tasted dozens upon baker’s dozens of croissants around Chicago, two sisters at one bakery stood out among an impressive field: Lizette and Marisol Espinoza at Pan Artesanal.