Now croissants may be a little too stuffy and a little too fancy for us to make, and there’s something about a plain one that somehow feels, well a little boring. But just when you thought you’ve seen croissants in every way, shape, and form, think again because this bakery has changed up the croissant game!
That crescent curled French pastry is a universal symbol for rich, buttery, and flakey layers of carbohydrate delight. Even though tradition is tried-and-true, once in a while, a classic has to be remixed — at least that’s what an executive pastry chef at Lafayette Grand Bakery of NYC’s NoHo thought. In NYC, competition in the food industry is fierce, so to create some difference, this bakery’s croissant got a full-on renovation.
Called the Supreme, the bakery’s croissant lives up to its name. The classic shape got swapped out of a round, disk-like 1/2 -inch thick circle, second the center is filled.
Now I’m sure you’ve had a filled croissant only to be underwhelmed by the lack of filling, but this croissant is jam-packed with rich fillings like strawberry, chocolate, creamy peach, and pistachio. These croissants are filled from the top, and the insertion point is covered with a drizzle of color-coordinating ganache. Need I say more?
Manhattan isn’t new to its trendy wave of croissant hybrids. Dominique Ansels’ croissant doughnut became the talk of the town back in 2013, but with short video apps like TikTok and an abundance of influencers, this new croissant’s popularity grew at a lightning-fast pace. Now is this Supreme croissant worth the two-hour wait and an $8 piece tag — that definitely depends on the person.
After this wave of croissants, one has to wonder — what’s next? If I want to place bets, I’d say that something like the tornado cube bread in east Asia will be the next viral croissant sensation.