We can all look back on this tidbit from the Oct. 9, 1985, issue of Taste and shudder.
"Croissants didn't make headlines with their Twin Cities debut 10 years ago at the Hotel Sofitel," wrote Lee Svitak Dean. Why? "'No one knew what they were,' said Daniel Hubert, the hotel's executive chef."
Yikes. But between 1975 and 1985, the Twin Cities experienced a croissant awakening of epic proportions. "Today the croissant has become almost as pervasive as the BLT, finding its niche on restaurant menus as varied as Burger King, Perkins and the New French Cafe," wrote Dean, pointing out that they'd also become a staple in supermarket freezer cases via Sara Lee and, a few months earlier, had even made their debut at Clark's Submarine Sandwiches (as the Clar'ssant), a Twin Cities-based chain.
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