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?