THE TIME HAS COME. I WAS BORN FOR THIS DAY
- Enjolras : The ultimate baguette de tradition, all hot and gorgeous and you just want to take a bite out of him but you also don’t want to ruin the perfection
- Courfeyrac : Fairy Bread, hands down
- Combeferre : Rye bread, it looks all serious and reliable and it gets all soft and delicious once you butter it up
- Grantaire : A pain au chocolat. He looks like a croissant from the outside and you think you have him figured out but NO, he’s got inner layers, hidden depths
- Joly : Either a very healthy whole wheat bread or a soft, golden, delicious brioche, like a fluffy cloud
- Bossuet : A nutella filled beignet, he’s like those good memories of childhood when you used to eat with your fingers
- Musichetta : A cute lemon poppy seed muffin, sweet but just zesty enough
- Feuilly : A perfectly cooked and decorated gingerbread man
- Bahorel : A frangipane filled croissant with chocolate drizzle and sugar drops
- Jehan : A mille-feuille because they have so many layers, so many interests and intricacies it’s amazing. And they’re also all aesthetic
- Eponine : A crêpe. Because “Don’t you crêpe Monsieur Marius”. And she can be either sweet or really salty
- Marius : A croissant. A classic but you still love him
- Cosette : A cute, adorable chouquette
BONUS ROUND :
- Tholomyès : A soggy piece of pain de mie, left out in the rain, barely edible, despised by the rest of the world
Les Amis as different types of bread/pastry?
Published
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