Maury Rubin’s pretzel croissant would be NYC’s most famous pastry, if it weren’t for the Cronut. The New Yorker’s new Food Issue takes a look at The City Bakery’s pretzel croissant, and goes behind the scenes at the bakery to show you how the magic pastry is made. Rubin explains that a decent croissant is half butter, and says,

“The water content in the butter turns to steam—the faster the better. And that steam, on all of those different layers, literally lifts up your pastry. And that’s the magic of it; that’s the beauty of it.”

lala

In the video, Rubin also alludes to the thousands of mashup pastries that have recently come onto the scene, and completely disses the majority of them (LULZ).

“Bakery is tradition-bound, and it always will be. This moment, now, there’s enough excitement about pastry making that you have more people playing with that base cannon and some of it is really notable; I think most of it is—generously put—not.”

prez

Here’s some more stuff we loved from today:

A sprinkle of salt adds nuance to cocktails [WSJ]

Here’s the nation’s first non-profit supermarket [Next City]

Debunking misconceptions about chimichangas and Twinkies [Mental Floss]

The chocolate variety pack may have a huge impact this Halloween [NYT]