“We’ve gone back and replaced all of the nice, good butter with supposedly trans fat-free margarine,” said Rick Doyle, the Schwartz regional manager. “The hardest one for us was the croissant. We replaced butter with palm oil. From my perspective it’s not a croissant any more. It’s lost all its lamination and flavor.”
As my wife can tell you, I am a pretty passionate guy when it comes to croissants.