this is fucking Shakespeare level shit

Oh. They are bread. Now it makes sense.

It's where all the nutrients are.

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

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

Makes the best peanut butter tacos.

Toasted, the butt ends make a great sandwich.

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.

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.

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

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

We call them butt bread

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.

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

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

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

We’re called bottoms, thank you.