Ways Of Eating Flaky Buttery Croissant's

When I lived in Jacksonville Florida one of my favorite restaurants to eat at was HOPS. It was a restaurant bar and brewery. I heard it was the largest chair of brewpubs in the United States. They served the biggest and best tasting croissant's with your meal. Each one was lightly drizzled with a hot honey butter that was pure heaven! At least it tasted like honey and butter. lol! I wonder if they still serve them? If I ever make it back to Jacksonville I will have to check and see.
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Here's my favorite drizzle recipe for ya!  Just sayin`

• 1 stick melted unsalted butter
• 5 tbsp. honey
• 3 or 4 tbsp. confectionate sugar

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Definition:
A Croissant's is a buttery flaky pastry that is enjoyed all over the world and eaten both with savory and sweet fillings. Croissant's are also commonly eaten whole with flavored sweet drizzles pored on top or a savory gravies as well. Below I have listed a few ways we enjoy them around the world.
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Uncooked croissant dough can also be wrapped around any praline, almond paste, or chocolate before it is baked (in the last case, it becomes like pain au chocolat, which has a different, non-crescent, shape), or sliced to include sweet or savury fillings. It may be flavored with dried fruit such as sultanas or raisins, or other fruits such as apples. In France and Spain, croissants are generally sold without filling and eaten without added butter, but sometimes with almond filling.
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• In the United States, sweet fillings or toppings are sometimes used, and warm croissants may be filled with ham and cheese, or feta cheese and spinach. In the Levant, croissants are sold plain or filled with chocolate, cheese, almonds, or zaatar.

• In Germany, croissants are sometimes filled with Nutella or persipan; in southern Germany, there is also a popular variety of a croissant glazed with lye. In the German-speaking part of Switzerland, the croissant is typically called a Gipfeli; this usually has a crisper crust and is less buttery than the French-style croissant.

• In Argintina: Croissants are commonly served alongside coffee for breakfast or merienda, a light mid-morning or mid-afternoon meal. They are referred to as medialunas ("half moons") because of their shape and are typically coated with a sweet glaze (medialunas de manteca, "half moons of butter"). Another variant is a medialuna de grasa ("half moon of lard"), which is not always sweet.

• In Italy: Croissant's are eaten with crema pasticciera (custard), apricot jam or chocolate cream. They often come covered with powdered sugar or other toppings. Cornetto with cappuccino at the bar is considered to be the most common breakfast in Italy.

• In Poland: On November 11, St. Martin's Day is celebrated in Greater Poland, mainly in its capital city Poznań. On this day, the people of Poznań buy and eat considerable amounts of sweet, crescent-shaped pastries called rogale świętomarcińskie ("St. Martin's croissants"). They are made specially for this occasion from puff pastry with a filling made of ground white poppy seeds, almonds, raisins, and nuts.

• In Turkey: A cousin of the croissant is the Turkish ay çöreği. It is filled with cinnamon, walnut, hazelnut, cacao and raisin. It is generally eaten during breakfast or with tea.

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As A Sandwich 
Breakfast sandwiches are typically made using breakfast meats (generally cured meats such as sausages, patty sausages, bacon, country ham, Spam and pork roll), breads, eggs and cheese. These sandwiches were typically regional specialties until fast food restaurants began serving breakfast.

The Croissan'wich is a family of breakfast sandwiches sold by the fast-food restaurant chair Burger King. It was introduced in 1983. In the U.S., the standard Croissan'wich consists of a sausage patty, bacon, or ham; eggs; and American cheese on a croissant. 

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some of article From Wikipedia, the free encyclopedia / top photo
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Holidays To Remember:

• National Croissant Day / every January 30th in the United States
• National Breakfast Month / September
• National Bread Month / November