What’s better than a freshly baked croissant for breakfast? A croissant where the pastry is flaky and still warm, the ham is straight off the bone and the cheese is melted to perfection. I can almost taste that bad boy now. Mmmmmm, sounds good huh? But now there’s an oily film on the top of my imaginary latte. But I digress.

Unless you’re spending a night in a swanky hotel, how is it that you can get hold of a piping hot croissant first thing in the morning? I mean, it’s not as if there’s a sort of shop like a butcher shop or a grocer shop that sells bread and bread type products is there. I wish!

And who knows how to make those little bastards from scratch huh? I mean, what’s in a croissant? Is there fish in there? What sort of herbs should you use? Can they be steamed or should they be boiled? Doesn’t boiling kill a lot of the vitamins in a croissant? How do you make them so high? So many questions. Who knows that shit? Am I right? Am I right?

Anyway, back in Helsinki they’ve got the whole issue of home-cooked croissants sussed. Never again will you need to stay in a posh hotel just to get a croissant fix. Ladies and gentlemen, please allow me to introduce, croissants in a can (see picture above).

Yes, after years of laboratory testing the good people at Danerolles (that’s Danish for fuck you France) have managed to apply can technology (the very same technology that was applied to little hot dogs in the 70′s) to the humble croissant. And I for one, just couldn’t be happier. Really!