[Citroënbender]

I’ve had them used as shortening in pastry toppings. To my mind not a patch on butter; not “bad” but less tasty. It’s probably lurching more towards café commentary but stuff that should be fried in butter, should be fried in butter! Not a substitute. Mentioning in light of the crossover venues that serve breakfasts but are primarily a bakery.

And if I caught a bakery making croissants without real butter, I’d report them to the French Embassy.