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The croissants from bread delivery service Wildgrain should not have been this delicious. After all, they'd arrived in the mail. But they were nonetheless flaky, buttery, classic-tasting Viennoiserie with a browned exterior and airy structure within, still hot from the oven and delicate enough to crinkle under the barest touch.

Had they been delivered on my plate at a local restaurant, I would have accepted these croissants as fresh-baked from scratch. And yet, just 20 minutes earlier, these pastries were frozen solid. Two hours before, they'd been on a delivery truck bound to my house.

Wildgr

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