Meet the Chefs Behind the Croissant Critters As told by the flaky minds at Ethos In the depths of the Ethos pastry lab—where butter flows like champagne and the air is thick with the scent of rising dough—two visionary bakers reshaped the world of viennoiserie forever. Leading the charge is Chef Crustophé Boulanger III, our Executive Pastry Overlord Extraordinaire. With a mustache so sharp it could score puff pastry and a gaze that has made many an intern overproof a batch in panic, Crustophé is the laminated king of Austin. He once famously declared, “Croissants are not just for breakfast. They are for glory.” And so the quest for edible steeds began. By his side—whether he likes it or not—is his endlessly enthusiastic apprentice: Matthew Malfouille. Once a promising architecture student, Matthew gave up a life of blueprints for one of butter blocks. His first solo project? A croissant dog that was supposed to fit in a bread basket but emerged large enough to qualify for the Kentuc...