You know, I'm French, and it boggles my mind a little bit. I can't imagine that the French pastries and croissants I grew up with would taste anywhere as good with American butter. The French bakery I used to work at used French butter as well... quite a difference from all the mediocre 'croissants' I find in American bakeries. I made turnovers and brioche not too long ago using American butter and it was just... bland. None of that rich, buttery goodness I grew up with... but the croissants and brioche I made with Finlandia were delicious. I have to admit, it's the first time I don't quite believe your articles.

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