This had sooooo much potential to be a fantabulous pastry, I was rather sad when it came to our table completely limp and stale ☹️ It was lightly toasted before it came to us, which warmed up this Caramel Roll a little, but didn’t help crisp it up. What that means is completely soft layers that flattens down with the slightly prod, and none of that crisp, flaky lamination a good croissant should have. Which is a real shame cause I could taste the rich, buttery dough and see the layers, and I loved the caramel sauce that had just the right amount of sweet and a touch of nutty, browned butter.