Pierre Herme at Wegman's?

Yes, Wegman's. When the supermarket first opened in NJ, maybe 9 years ago, I read an article about their croissant and brioche.  Pierre Herme, a famous Parisian patissier, was hired to create them for the grocery store.  He insisted on using french butter, which has a higher butterfat content than american butter.  I cannot tell you how excited I was, and I immediately took the 45 minute trip to Bridgewater.  They were heavenly.

Yesterday, The Husband brought some back for me.  I wondered if in this economic climate they are still using imported french butter.  The croissant didn't taste like I remembered it, so I wrote customer service to find out.  I will report back with their response. In the meanwhile, I will savor my Pierre Herme-inspired croissant from good 'ole Wegman's.

We enjoyed a pain au chocolat, croissant and cheese croissant.  The BFF and I demolished the coconut cream danish before the camera came out.