The best honey to spread on a croissant?

What’s the best honey to have with a croissant?  It’s the kind of thing you can find time to ponder on a Sunday morning.

I live in the Peyton Place (yes, named after the US soap opera during Yugoslavia’s age of upward mobility) district of Pristina.  It’s full of cafes and, on a bright Sunday morning, with beautiful young people sipping makiatos and debating questions like what is the best honey to have with a croissant.

I walked among them this morning to the Amelie bakery which sells the best croissants in Kosovo.  In my opinion, ‘croissant’ shouldn’t just describe the shape of a pastry – it should tell you something about its light, flaky, buttery, golden texture.  Amelie, founded by an Israeli couple with pastry-chef training in France, understands this.

So back home with a little warm paper bag under my arm, I ponder the Sunday morning question.  Which is the best honey to eat its contents with?

In the end I settle on apple-blossom.  It’s a sweet honey but the cidery scent undercuts that before it becomes cloying.  And the taste has a sour apple after-kick underneath the floral melody (get me – that’s a multilingual play on words because this honey comes from the Val de Non where they call apples melo). I smear it thick and translucent over butter and the warm pastry.

That’s my best answer.  What’s yours?

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3 Responses to The best honey to spread on a croissant?

  1. Naomi G says:

    I would love to see your store cupboard – I’m imaging some kind of cavernous wine cellar, only stocked with little jars of gold rather than dusty bottles.

  2. Pingback: Honey spice cake/ ‘pain d’epices’ | One hundred days of honey

  3. Pingback: The ten best honeys in the world? | One hundred days of honey

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