Pasticceria Salerno In Salerno

Unfortunately, croissants aren't the same as they used to be. Lately, they seem hollow. The cream, which used to be there and you could taste it, now seems to have mixed with the croissant dough, making it harder. In chocolate croissants, however, the chocolate can be seen under a microscope. I thought I was wrong, but I've seen, heard, and read about so many people who think so. It's a shame because the croissant itself is one of the best, but that lack of cream that made it special is very noticeable.