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A ‘Kipferl’… it was …
. The Kipferl, ancestor of the croissant, has been documented in Austria going back at least as far as the 13th century, in various shapes. The Kipferl can be made…
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Image may be NSFW.
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honeycomb, flakiness and ‘au beurre’
. . Fresh and flakey on the outside, a slightly chewy honeycomb texture on the inside … it tastes of toasted buttery caramelisation, tangy undertones of Normandy milk, the sweet…
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