Croissants in Paris

There are two kinds of croissants at the boulanger down the street in Paris. Ignore the thing on the extreme left - it's a chocolate croissant, made with margarine. The middle croissant sells for about € 0.95, because it's a "croissant ordinaire". Paler, whiter, less glossy, with the ends turned 90°. On the right, a croissant pur beurre, golden, glossy, about € 1.10, with straight ends. It's more expensive because it's made with real butter.

Considering how croissants are made - by layering yeasted dough with fat (butter or margarine) - they can't be fat-free. So it comes down to butter vs. margarine. I guess "margarine" does not sell as well as "natural".

Maybe I'm strange, but it seems to be that butter - churned cream - is more "natural" than margarine - treated vegetable oils, process unknown.