Showing it with the bite taken out is an unjustified response to those instagram posts of PaCs with perfect honeycomb structure on the interior. I look at those pictures and know exactly how they taste. Like cardboard.

Real pain au chocolat has big gaps inside. Why? Because it has too much butter to stand up. It leaves grease stains you’ll be rubbing off on your shirt for hours.

This one (from La Briacine in Saint-Briac-sur-Mer) is made with Bordier butter, the best butter in the world. Anyone I say that to say, “There’s no such thing as the best butter in the world.” They say that until they try it. Then they say, “Never mind.”