If you live in one of the UK’s cities, you’ll have seen us. Dozens of bodies standing in snaking queues in the bitter cold or blaring sun, all in the hope of buying… pastries. New bakeries are opening up at a growing rate, offering rare asparagus croissants, Malaysian steak bakes and maritozzi – and we’re lapping it up.
But what’s behind the rapid rise in popularity of independent bakeries among those of us in our 20s and 30s? Can a croissant or focaccia sandwich really be worth a 30-minute wait? Let’s see…
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