I'm Molly and I'm Matthew and this is spilled milk the show where we cook something

delicious eat it all and you can't have any and today we're talking about I just realized I don't know whether to do it in a French

accent or not.

Quasant.

Quason.

Or, or, or chrisons.

Cresons, in fact. Or are crissants? Cressants in fact.

Or are cressan switches.

Not cressanwiches.

We're not talking about our sandwiches.

But we are talking about quasants and of course we are eating quasants and I could not be more delighted about this turn of events.

I know I was thinking on the way over here that that I often start out shows by saying

I am so excited about today's show.

And today it may be the most excited I have ever been.

Yeah I was thinking about too and I'm really excited about the next show we're doing too

which which we'll hear about in two weeks.

Quasan is sort of such an unlikely thing to have been a world conquering pastry, don't you think?

Well, it's, for one thing, it's so delicate,

it's not like it travels well. And for another thing it's so delicate it's not like it travels well and for another thing

it's really labor intensive and difficult to make like you would think that something

like a muffin would be the world conquering pastry.

Well, and I think they are, but, uh, but not like quaissant.

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