I have a new technique for getting myself out of bed in the mornings this week. It’s not the healthiest technique, and not a good long-term solution, but I actually left the house on time yesterday, so I’m calling it a success. The name of the technique? Trader Joe’s chocolate croissants.
Bronwen mentioned them back in March, right before Lent got underway, so I waited until I was doing my “restock on dairy, dairy, and more dairy, oh, and some meat” shopping trip during Holy Week. Then I snatched them up. I tried the first one this last Sunday, and I was hooked. You let them defrost and proof overnight, so it takes a little foresight and commitment. You can’t defrost one of those puppies and then not bake it in the morning – that would just be wrong. So you’re committed to the chocolate croissant.
On Sunday night I thought, what if I made one for breakfast on Monday? This would require getting up earlier to get it in the oven, but there’s nothing to motivate you at 7 am like the thought of a freshly baked croissant. It worked! And today it worked again, giving me a little coffee and a dish of yogurt time while it bakes. And I’m about to bite into it – chocolately and buttery. Not quite as flaky as a bakery croissant, but an excellent thing none-the-less.