Here's this... thing. Satisfyingly dense like a flourless torte, rich and a little salty from peanut butter, with a tart pop every few noshes from the raspberry jam. It's not quite a brownie, not a ...
What happens here? A kind of magic, as croissants “that should act as the prototype for all others” emerge from a space station-like lab. Who is behind it? Melbourne-born Kate Reid, who achieved her ...
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