What is happening to our traditional croissant in England?

Metamorphosed, hybridized, deconstructed, filled, salted… But what the hell is going on with the croissant in England? Over the past year, our traditional pastry with the outline of the moon and buttered dough has seen a thousand and one new faces. A trend that is part of an era where tradition is respected but no longer limiting. Chefs and pastry chefs are thus letting go of their creativity to approach the croissant as a blank canvas with countless possibilities. attracting consumers who want more hybrid creations, especially in social networks. And this even in France. Decoding:

The new face of the croissant

Remember, it’s 2014 in New York, and a hybrid croissant and donut pastry called cronut:sees the light of day. Born from the imagination of Soho-based French pastry chef Dominique Ansel, the creation is creating a tidal wave in the world of gastronomy. foods waiting for hours to taste the creation However, it will be over a decade before then growing obsession not to conquer Europe.

For the first time in the UK, the croissant has experienced a renaissance. From its outline to its fillings, everything is designed to create a pastry that stands out, especially on social media. So Deli Robuchon, based in London, delivers the “cube”. contoured croissant dough containing pistachio, chocolate or vanilla cream, while British bakery Pantagonia offers;ice crownice cream, the cone of which is made from croissant dough.

And the excitement is not limited to sweets. The Chai Guys tea room serves the croissant as a samosa garnished with peas and potatoes, while at Lyme Regis it’s inspired by shakchuka, this traditional dish from the Middle East made with eggs and tomatoes.

2025 is a trend in France

In France, the ever-growing croissant craze is also hard to miss. How not to mention cookie among the main food trends that marked the year 2024. Thanks to social networks, this hybrid creation between a croissant and a pastry gathered a crowd in front of Maison Louvard, an establishment halfway between a bakery and a brasserie in the 9th arrondissement of Paris. A short distance away we also discover the kimchi croissant, an innovation whose name speaks for itself, Norma From Bakery.

The fever also leads to the greatest French pastry chefs who willingly play the game for more than a year, like Philippe Contisin, who created the XXL croissant in the summer of 2023, a photogenic creation that immediately captivates customers. Not to mention its collection of New York Rolls, these circular croissants filled with cream and other sweet fillings.

And the craze is not going to end. Indeed, in a study conducted by TheFork and NellyRodi, the main gastronomic trends will continue to attract all forms of pastry in 2025. It is enough to inspire pastry chefs and bakers :