I asked the owners of Forest Bakery how many layers were in their croissants. I hadn’t researched beforehand so was dumbfounded when they said “27.” And that’s just the pastry dough — there are just as many layers of butter, imported from France, in between. That’s one reason why the pastries at this Oak Park […]
Jane Slaughter
Jane Slaughter is a former editor of Labor Notes and co-author of Secrets of a Successful Organizer. Her writing has also appeared in The Nation, The Progressive, Monthly Review, and In These Times.
