You might have tried Nutella, Lurpak and even Biscoff spread, but have you tried a butter that’s basically made from croissants?
I have, and this is why I think you should too (it blew my mind).
When it comes to pancake day or even a late-night round of toast, I’m not the biggest fan of spreads so I tend to keep it quite plain (I’m talking butter or raspberry jam, maybe a tiny dollop of Nutella at a push) because I don’t have much of a sweet tooth.
Yet I’m always trying to find something a little different that gives me just the right amount of flavour, has a little bit of texture and won’t make me feel sick if I get a second serving.
Alas, I think I have found a (glass) pot of gold in the form of butter and crushed croissants.
I lived in Manchester most of my life as I was born in the North West and I know the foodie scene is always thriving, from new coffee shops popping up every week to celebrity owned restaurants.
Among the most popular places for a pastry or brunch these days is Pollen - I’ve seen locals raving over the bakery on social media, but since moving away a few years ago, I’ve not been lucky enough to visit.
So when I was scrolling on DELLi a few weeks ago, a platform to shop the best independent food and drink, my eyes almost popped out my head when I saw Pollen on there.
Especially when I came across the viral croissant butter I'd seen circulating online which I soon realised I could have delivered straight to my door – I was finally going to have a taste of the legendary bakery (sort of).
Croissants are my ultimate breakfast go-to, whether they are almond or chocolate filled, so if I can have it in butter form, you don’t need to ask me twice.
Pollen’s croissant butter is described as a “crunchy, sweet spread made from Pollen's famous caramelised croissants and toasted white chocolate”.
On the DELLI website, it’s recommended to eat straight from the jar or spread on a warm croissant, toast, yogurt or granola.
I can't believe it's (croissant) butter
And do you know what? That’s exactly what I did the moment it arrived. To my surprise, I couldn’t believe how amazing it tasted, it wasn't anything like I tried before but it worked so well.
I tried it on toast first and it’s safe to say I won’t be going back to my trustyIt’s got the best of everything, from a gentle sweetness to crunchy bite – as someone who loves crunchy peanut butter I couldn’t have loved the texture more.
But if you’re more of a smooth peanut butter lover, this might be something to keep in mind as it does have a fine grain consistency.
Plus, it wasn’t heavy or too greasy and a little goes a long way.
Recommended reading:
- Stop what you're doing and get to Costa Coffee - My thoughts on the autumn menu
- I tried cheap, original and high-end Jaffa Cakes and only one emerged triumphant
Once I realised just how much I liked it, I made some fluffy American pancakes and used it as a topping – I think I might even prefer it this way.
With my birthday just around the corner, I know exactly what’s going on my gift list to family and friends.
Pollen’s croissant butter is exclusively available on DELLI (£10, 200g).
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereLast Updated:
Report this comment Cancel