Croissant craze | What does 2024 bring?
Croissant hype | Wat brengt 2024?
Marjolein van Spronsen blogs about the croissant hype with for example broissants, cube- and round croissants, croffles, crospresso’s, cragels, tracos, cronuts and Christmas croissants.
Croissant hype | What does 2024 bring?
I can really enjoy a great butter croissant from time to time, somewhere in France or at a French bakery like Mami Gourmande in our hometown Leiden or at La Fourniel Sébastien in Amsterdam. Preferably in combination with an espresso. In the past I have tried the croissant combination that started the croissant hype: the cronut by Dominique Ansel, a combination with a donut. I would rather have an old-fashioned DKA (Dominique’s kouing Amann), a fluffy croissant-like dough with a caramelised crusts. Which is based on a speciality from the French region Brittany.
Quickly after the cronut, the cragel followed. A combination of a bagel and a croissant. After that, the tacro (taco) and the croffle (waffle) were introduced. A little more far-fetched combination came from Australia named the crospresso (a combination of a croissant with Nutella and espresso in one). The past year the shape of the croissant was popular, especially in London. Think of the cube and round croissants filled with varieties of fillings. They were a big hit on Instagram. We even found a christmas tree croissant! And of course the multiple Dutch variants that became popular at an unbelievable speed, the crompouce (there is even a House of Crompouce bakery in Amsterdam) and the little less know moorsant. The combination of croissants and ice cream is also slowly working its way up!
One might think that at some point we would be done thinking of crombinations, but no, recently the Landmark Hotel in London presented the broissant at their own Cake Shop. Not as obvious as others, but it is a crombination with brioche and it looked very appetising!
The only thing I can think of now is a combination with the Dutch ‘Zeeuwse bolus’ or with a Swedish cinnamon roll. All in all, I am excited to see what combinations 2024 will bring. To this day, a simple butter croissant has my preference, but there is already a flavour combination for everyone!
Contact
Marjolein van Spronsen, part of the Marketing & Communication team at the van Spronsen & Partners Group. You can contact her through e-mail marjoleinvanspronsen@spronsen.com or LinkedIn.
