The Great Croissant Conundrum

Decision 3: Should we serve flaky, buttery croissants or the new 'Cro-Not-So-Croissant' alternative?

The team is divided, but the baker is firm: "We must innovate, or we risk being left in the dust of the artisanal bread revolution!"

Key considerations:

• Flaky, buttery croissants are a classic, but are they still relevant in this post-ironic, post-artisanal world?
• The 'Cro-Not-So-Croissant' has a certain charm, but is it just a lazy attempt to cash in on the trendiness of the original?

Next Steps:

• Weigh the costs and benefits of each option in our next meeting
• Explore alternative pastry-based solutions