Originally published at: The rise of the cube croissant | Boing Boing
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but but…
croissant (n.) “buttery, flaky puff-pastry roll named for its crescent shape,” 1899, see crescent.
(and i seem to recall something about a Viennese baker thinking them a (crescent == Islam) taunt to the Ottoman’s failed later year attack on Vienna …or maybe that was just hearsay)
so “cube croissant” ought to be ‘cubusant’
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Ah, the crescent shape, ultimately named from Latin crescens meaning growing…which the moon does when it’s a crescent exactly 50% of the time, and the opposite the other 50%. 
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Wait, isn’t that where the galactic senate is situated?
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I christen it Le Corbusier.
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It’s fun to watch people play with laminated doughs as if folks haven’t been doing so for centuries. I’m impressed that they can produced those numbers.
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Unité d’gustation
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Let me know when Pillsbury makes them available in a tube, until then I’ll stick with their genuine croissants in a tube.
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“Cube croissant”? Blasphemy! Horror! Ban this sick filth!
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I watched the video. They’re using “premium flour imported from France.” That’s why they’re $10 each. I’m sure there are locally sourced premium flours that would produce just as good a pastry. I’m not an isolationist, but transporting flour across the Atlantic consumes more energy than transporting it from 100 miles away. Shit, they could probably work with a local supplier and come up with their own proprietary blend and still charge a premium for it if they want to market “premium”.
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Don’t forget the French butter too. I love a croissant but the amount of butter in them is boggling.
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A machine for eating.
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