In my personal experience with croissants, the beauty of this French pastry lies in its flaky, layered texture achieved through meticulous lamination—a process where dough is folded multiple times with butter to create delicate layers that puff up during baking. Seeing the recent surge in popularity of the "flat croissant" on platforms like TikTok and in cities such as Las Vegas—like the Fontainebleau spot mentioned—left me quite perplexed. It's almost like taking the essence out of the pastry. When you flatten a croissant, you essentially compress those air pockets and layers that make it light and crispy. The result is closer to a denser, bread-like item, which is quite a departure from what croissant enthusiasts cherish. While I understand food trends come and go, I feel that some, like the flat croissant, sacrifice the craft and texture for novelty or viral potential. That said, I've found that trying these trends firsthand can be enlightening. While the flat croissant might disappoint if you're after a traditional experience, it could offer a new texture and taste worth exploring, especially with different fillings or toppings. If you’re planning to add the viral flat croissant to your food list—like many have in Las Vegas—you might want to consider it as a fusion or reinterpretation rather than a classic croissant. This mindset allows you to appreciate the creativity while still respecting the culinary roots. Ultimately, personal preference plays a huge role, but for me, preserving the flaky, light layers remains the hallmark of a true croissant.