One day I'm going to solve the mystery of why even the finest bakeries and hotels in America can't produce a Croissant on par with a Danish 7-11 or a Spanish gas station.

The standard answers are "skill" and "ingredients", but I find that hard to square with the fact that for every other culinary effort, Americans will have someone from that region to come over and do it AAA+. Import whatever it takes to make it happen. So why not croissants?!