I was on exchange at HEC Paris, running late for a luxury business class — the kind where the professor locks the door at 8:01am and you simply do not exist.
Every morning I stopped at the same café. Same order: one croissant, one espresso. The owner was a serious man, the kind of serious that only French bakers achieve. His wife worked beside him. Together they had the energy of people who had devoted their lives to something important and expected you to treat it accordingly.
That morning I burst through the door, completely panicked, and said: "I need a chocolate croissant, please, quickly, I'm going to be late—"
He stopped. Set down what he was holding. Looked at me with genuine concern, as if I had said something deeply troubling. "You want what?" "Chocolate croissant! Please! Fast!" A pause. His wife appeared from the back. "Pain au chocolat," he said slowly. "It is not a croissant. Repeat after me."
Two French people, completely still, waiting. Me, about to miss a non-negotiable class, having no choice. "...Pain au chocolat." Only then did he smile. Only then did I get my pastry.
I was late. It was worth it. The French are extremely serious about their bakery, and honestly, they're right.
Details:
- Material: Gold vermeil (thick gold coated on sterling silver)
- Length: 45cm with 5cm extension
- Inspired by: One very serious French baker, and the difference between a croissant and a pain au chocolat
