I'm getting so fed up of picking up a croissant to find its one of those awful, soggy, floppy ones. Who wants their breakfast to have the consistency of play-dough? I sure as hell don't. Croissants, much like all other types of pastry, should be firm and flaky, anything otherwise in inexcusable as far as I'm concerned. Should I ever find myself in any kind of position of global power and/or influence I want to make the makers of soggy pastries aware; there will be consequences.