French Bakers Tell Kanye To Wait Patiently For His Damn Croissants
This, right here, is the best thing we've seen all week: French bakers have responded to Kanye West's lyrics in "I Am a God," wherein he memorably raps, "In a French-ass restaurant/Hurry up with my damn croissants." And the French bakers have politely -- and with tongues firmly in cheek -- urged Yeezy to settle the fuck down and wait for his precious baked goods. From their letter, via Billboard:
Yeezy's croissants will not be rushed, say the French.
The croissant is dignified -- not vulgar like a piece of toast, simply popped into a mechanical device to be browned. No -- the croissant is born of tender care and craftsmanship ... This process, as you can understand, takes much time. And we implore the patience of all those who order croissants. You may be familiar with the famous French expression, "A great croissant is worth waiting a lifetime for.
Putting voice to a question we've all had, this spokesperson for the Association of French Bakers further asks West whether, "as a deity, you can surely alter the bread's molecular structure faster than the speed of light, no?"
Sources are reporting this letter as 100 percent real, although it seems far too good to be true. Nonetheless, here is the letter in its entirety -- genuine or not, it's a fairly brilliant response to Kanye's impatience. Read:
Regarding Croissants in "I am a God"
Association of French Bakers
900 Rue Vielle du Temple
To Monsieur Kanye West:
Congratulations on the birth of your daughter, Nord! This is a truly auspicious time for you -- and so it is with great sadness that we must lodge a formal complaint against the song "I am a God" from your new album Yeezus.
Our organization represents bakers across France, many of whom have taken great offense at this particular rhyming couplet:
In a French-ass restaurant
Hurry up with my damn croissants
Assuming you, as a man of means, dine exclusively at high-end restaurants and boulangeries during your voyages to Paris, it could not be possible that the delay of your "damn" croissants originated from slow service. And certainly, you are not a man to be satisfied with pre-made croissants from the baked goods case reheated and tossed out on a small platter. No -- you had demanded your croissants freshly baked, to be delivered to your table straight out of the oven piping hot.
And it was with great joy you ordered croissants -- not crêpes or brioches -- because only croissants can proudly claim that exquisite combination of flaky crust and a succulent center. The croissant is dignified -- not vulgar like a piece of toast, simply popped into a mechanical device to be browned. No -- the croissant is born of tender care and craftsmanship. Bakers must carefully layer the dough, paint on perfect proportions of butter, and then roll and fold this trembling croissant embryo with the precision of a Japanese origami master.
This process, as you can understand, takes much time. And we implore the patience of all those who order croissants. You may be familiar with the famous French expression, "A great croissant is worth waiting a lifetime for."
We could easily let this water pass under the bridge, as they say, but we take your lyrics very seriously. From the other lines in the song, we have come to understand that you may in fact be a "God." Yet if this were the case -- and we, of course, take you at your word -- we wonder why you do not more frequently employ your omnipotence to change time and space to better suit your own personal whims. For us mere mortals, we must wait the time required for the croissant to come to perfect fruition, but as a deity, you can surely alter the bread's molecular structure faster than the speed of light, no? And with your omniscience, perhaps you have something to teach us about the perfect croissant. We await your guidance and insights.
We appreciate your continued patronage of French culture. (Your frequent references to menageperhaps speak an interest in the structure of the French household?) We hope from the deepest recesses of our hearts, however, that in the future you give croissants the time they need to fully mature before you partake. With that, we say, adieu. And our member Louis Malpass from Le Havre wants you to know that he loves "Black Skinhead."
Association of French Bakers