People have been getting wildly creative with pastries of late (not to mention pies and pancakes)—and now it’s the croissant’s turn. A perfectly baked croissant is in and of itself a feat of extreme skill gained from years of honing the craft, and of course using the finest ingredients. But there are definitely some next-level croissants happening out there, with bakers throughout the U.S. coming up with some really creative twists on the buttery wonder (it helps to be less bound by tradition than the French!). And voilà! You now have plenty to hunt down.
Six crazy-delicious croissants you have to try in the U.S.
Attention croissant fiends: Put down that simple almond pastry and get into these creative bits of crescent deliciousness
3. Everything croissant at Neighbor Bakehouse, San Francisco, and Superba Food + Bread, Los Angeles
It’s hard to know who made this first…Greg Mindel at San Francisco’s Neighbor created a fantastic riff on the everything bagel: an expertly laminated croissant is filled with cream cheese and green onion and topped with your classic everything bagel toppings (poppy seed, sesame, garlic, onion, and sea salt).
You can also find an everything croissant at Superba Food + Bread in Los Angeles, made by executive pastry chef Carlos Enriquez (again, it’s stuffed with cream cheese, and topped with poppy seeds, sesame, onion, garlic, and some spices).
4. The California croissant at Mr. Holmes Bakehouse, San Francisco
5. Smoked paprika and cheddar croissant at Crumble and Flake, Seattle
Since we’re on marvels of savory croissants, let’s not stop now. This popular croissant—made with Spanish smoked paprika and cheddar cheese inside and out (you can see the little bubbles on the outside)—is the Crumble and Flake’s best-seller.
And we may as well shout out baker Neil Robertson’s weekend-only twice-baked pistachio croissant, which is split open and brushed with orange flower syrup, and then filled and topped with rich pistachio cream—whut? This artisan bakery is full of creative items that spin on the savory side, like an apricot and Stilton blue cheese scone, and fig and olive tapenade rolls.
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