Anyone ever managed to make vegan croissants? I know that a lot of
people consider its butter content to be the point of a croissant, but
for me the point is the texture.

I'm liking croissants for breakfast very much at the moment. Filling is
generally several thin slices of tomato, which complements the texture
and flavour of the croissant very well. On a weekend I might have
instead some softly-scrambled eggs with a bit of cheese melted in. What
other fillings are good? Vegan or not.

Kake