Yeah, I always stop to feel the crumbs. The tiny flakes cling to the fingertips, the powdery dust tells you how long the bread stayed warm, the tackiness is the baker's fingerprints on the dough. It’s a whole texture story in one bite.

Croissants are buttery and flaky, layers of dough that feel like paper that’s been folded and baked. You can almost hear the pop when you press them—air pockets give a satisfying crack. Bagels, on the other hand, are dense and chewy, a smooth, almost slick surface that grips your hands. They leave a little bite in your cheek that’s almost like chewing on a soft stone. Different textures, same kitchen.