Etiquette coach and TikTok star William Hanson has detailed the correct way us Brits should eat croissants, but most people disagree and prefer the traditional French method.
The croissant may be a French delicacy, but one British food expert has taken the liberty of explaining precisely how the delicacy should be consumed.
Self-proclaimed TikTok etiquette coach William Hanson is no stranger to explaining the proper ways to conduct oneself in life, particularly when it comes to eating in social settings. In his latest video, which has already been viewed a whopping 2.6 million times, he explains how we do things differently on this side of the Channel when it comes to eating croissants.
“The croissant is made with butter so no extra butter needed,” William wrote in the caption accompanying the croissant. Seated in a chic bistro, the well-dressed gentleman appeared before the camera with an array of drinks, jams and preserves to accompany his pastry.
“Please remember when you’re eating a croissant or any kind of pastry, we don’t dip it in coffee or hot chocolate, although in France they do,” William told his 1.9 million followers. “In Britain, remember we don’t put butter on croissants, just jam – just add it to the croissant on the plate and eat it.”
However, many of William’s followers disagreed and declared that they would eat as they pleased. “If they put butter on the table, it’s because it’s put on something and the croissant is the best choice,” said one person. Another agreed: “Sorry William… I always put butter on my croissant… I guess I’m a pagan.”
A third lamented: “Pfft, what etiquette… My colleague used to dip her croissant in a glass of Coke and I’m 100% behind things that bring her joy.” A fourth detailed their own method: “I personally cut croissants in half lengthways like bread, then put butter on both sides, jam in the middle and eat them like a jam sandwich, but that’s just me.” A fifth added: “Or just eat a croissant however you like rather than how someone tells you to.”
The croissant became popular in France in the 1830s after a similar pastry, the kipferl, was introduced to a Parisian bakery from Austria.
