GT, I require your input on this most pressing of issues. Where is the correct place to apply butter (or margarine) to a croissant?

Option A: On the top of the croissant as shown.

Method: Flatten the uneven top of your croissant with the side of your knife and apply butter in the area indicated.

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Option B: On the bottom of the croissant as shown.

Method: Turn your croissant over and apply butter to the flat side.

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Option C: Inside the croissant.

Method: Slice or tear your croissant along the indicated line and apply butter to the inside of the croissant.

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Option D: Do not apply butter to your croissant.

Explanation: Croissants are mostly made of butter.

Supplementary question: Are jams or spreads acceptable and, if so, according to which method should they be applied?

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Things I learned while researching for this post: black-and-white images of croissants look like turds.