Girona-Style Custard Pastries

Capital One Landing Serves Fried Catalan Xuxos to Travelers

Capital One Landing is offering travelers at Washington National a richer lounge breakfast option with 'xuxos,' fried Catalan pastries that pair a crisp, sugar-dusted shell with a creamy center. Instead of another plain croissant, visitors can pick up something closer to a doughnut-croissant mash-up while waiting near the gates.

The pastry originates in Girona, Catalonia, Spain, and dates to 1918, giving the lounge menu a more specific regional identity than standard airport baked goods. Capital One Landing offered crema catalana and passionfruit cream versions, letting guests choose between spiced citrus notes and a brighter fruit filling.

For travelers, this means an airport lounge stop that can double as a destination snack rather than just a place to sit. Generic airport pastries look less appealing when one lounge makes a filled, fried specialty pastry the item people remember.

Image Credit: Capital One Landing

Regional Airport Pastries
Airport lounges are differentiating food programs with highly specific regional baked goods that turn routine pre-flight visits into memorable culinary touchpoints.
Destination Lounge Dining
Premium travel spaces are becoming snack destinations as distinctive menu items create stronger reasons for travelers to seek out branded hospitality experiences.
Hybrid Indulgent Breakfasts
Mash-up pastries with familiar formats and elevated fillings signal opportunities for comfort-driven breakfast items that feel both novel and accessible.

Who This Affects Most

Airport Hospitality
Lounge operators can use signature regional foods to compete beyond seating and amenities, making cuisine a more visible part of the travel value proposition.
Foodservice
Limited-menu venues are benefiting from standout specialty items that simplify operations while giving guests a more distinctive reason to remember the brand.
Travel Retail
Culinary exclusives in transit environments create new premium positioning for food offerings that function as both convenience purchases and experiential souvenirs.
SCORE
3.9 out of 10
GENDER
50% Men50% Women
MARKETTop markets: North America
GENERATION
  • Gen Z
  • Gen Alpha
  • Millennial (primary audience)
  • Gen X (primary audience)
POPULARITY
Popularity 8%
Activity 8%
Freshness 100%