Known as the reference of French bakery, the croissant is now international and has adapted to the different bakery cultures of the world. The traditional straight or curved croissant now appears in new forms: sandwich croissant, cruffins, croffle, etc., which adapt to consumer trends and habits.
Often the emblem of breakfast, the croissant has become the ideal product for every moment of the day: from breakfast to lunch, including brunches, snacks, etc.
Croissants are often consumed at breakfast:
Plain and straight, particularly in coffee shop chains
As a sandwich with scrambled egg and bacon with a curved croissant
In almond croissant version made by artisan bakers
For lunchtime, croissants are also consumed as sandwiches. For this, mainly pinched curved crescents are used, i.e. with the tips of the crescent touching each other.
For lunch, the most popular recipes are:
Chicken or turkey, lettuce, tomatoes, mayonnaise
Salmon and cream cheese
Croissant waffle 🧇
The version of the croissant baked in a waffle iron and topped with topping or filling for extra indulgence!
Kouign Aman 🥮
American professionals use crescent dough which they turn with butter and sugar.
Filled Croissants 🥐
There are shops in New York or San Francisco like Supermoon bakehouse or Vive la tarte that specialise in filled croissants and only sell this type of product.
Cronuts 🍩
"The Cronut (a contraction of croissant and donut) is an oil-fried Viennese pastry with a ring shape like the famous American-style donut (doughnut baked in oil), and the airy, flaky texture of the croissant. It is a signature American-style product that appeared in the 2010s and was patented by Dominique Ansel in 2013 in New York."
Fabrice Guinchard, Boulanger Expert North America
