Have you joined the queue for croissant butter?

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Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.

There are almost too many adjectives to describe toast. Posh is not usually one of them. But now a new generation of bakers is making a meal of the humble slice via upmarket spreads. From rich and indulgent Malaysian coconut kaya and a Black Sesame Praliné spread to a Croissant Butter and a Whipped Halva & Pumpkin Seed tahini – say hello to the…