"You can never get pastries as good as in France for a simple reason: humidity. It influences the cooking process in such a way you can never get the same textu

"You can never get pastries as good as in France for a simple reason: humidity. It influences the cooking process in such a way you can never get the same texture, and your pastry will become soft within hours of cooking because it soaks ambient humidity." France is a big place. I'm reasonably sure that humidity levels differ between French cities, yet they still make French pastries. I mean, I get it: you're always going to find some reason to like French pastries better. But "humidity" is a pretty bad reason, since you can actually control it.