Just two butts in love

Only monsters eat the heel first.

Wholemeal bread.

The crust is the best part of bread.

Fight me.

Toasted, the butt ends make a great sandwich.

Yes for a good crusty loaf, but your cheap sliced bread from the grocery store? That crust is the worst.

That's what you call making ends meet.

While true, if you put the crust part on the inside of the sandwich, you can barely tell.

I've heard these called heels and loaf ends, but also hoes (because everyone touches them but doesn't want to keep them, which was funny in the 90s when I was 12 but now I find just awful and mean).

What do you call them?

Except it’s sliced to be like one millimetre thick because “nobody” likes the crust.

In french, "le quignon". I have no idea where this word comes from, what it means, and if every French people use this word.

I don't like the "quignon" but my wife does. I think we complete each others.

The world is heeling

I've lived in France for 20 years and never heard that word.

I'll check and see what my wife calls it...

Elle dit quignon.

Bon voilà, à 42 ans j'apprends le mot quignon. 30 ans que je parle français, 20 ans en France... Merci !

We’re called bottoms, thank you.

That felt oddly wholesome.

I'll translate for others:

she said quignon.

there we go, at 42yo I learned the word quignon. [After] speaking French for 30 years and living in France for 20 years... Thanks!

It was worth the wait.

Didn't even realize I wrote that in French!

90% of cooking is that golden Maillard reactions... only exception is bread, where people want the ones with less Maillard reactions

We have lots of terms for it in German: https://de.wikipedia.org/wiki/Kanten#Weitere_regionale_Bezeichnungen

We call them butt bread

In the UK (or at least my bit of the UK), we call them "crusts".

Only thing I’ll fight you for is the ends!

Makes the best peanut butter tacos.

This story arc really rounded off the wholesomeness* of this post.

*it's definitely a valid word

Yeah, I don't want the crispy OUTSIDE of the croissant nearly as much as I NEED to have the fluffy, chewy, glutinous inside of the croissant. Like, don't get me wrong, I don't dislike it, but it's definitely not the part I bought the pastry for.

The sole exception is when there's something else on the outside of the bread or pastry, at which point the turns table.

they compliment each other so much, a 100% crispy croissant would be a disappointment, and a 100% fluffy croissant would be gross.

Round my bit we call them 'heels', or 'end bits', but I've heard all manner of names over the years.

I used to eat it right away, but then I realized keeping it helps the next slice from drying out.

I call them the "dad bread", because Dad ends up eating them.

As someone who has had both of those options, I think I'd genuinely take the 100% chewy insides over a regular croissant any day, but I accept that I am abnormal in that and other regards. After all, I'm talking to someone who is Nor Real.

Other kids: "No crusts!"

Me as a kid: "Gimme the end pieces; they're basically all crust."

The crust is the best part of the bread. It's where all the flavor is! On top of that, you couldn't make a bread bowl without the crust. All your soup would just turn the insides soggy and leak out.

I recently saw a video about a japanese company that has started baking crustless bread by simply cooking it at a lower temp for a little longer, preventing the maillard reaction but still cooking the dough thoroughly.

this is fucking Shakespeare level shit

Oh. They are bread. Now it makes sense.

Hence I don’t buy the cheapest available sliced bread.

I've taken a Shakespeare-level shit before. It was a dump most foul.

"The butt", as in "do you want the butt?"

It's where all the nutrients are.

heel to heel and toe to toe