New York City's Croffle House combines the best features of a croissant with the rich texture of a waffle with its croffles, which are served with both sweet and savory toppings.
The soft and flaky features of a croissant are pressed into a waffle iron and toasted to perfection, providing plenty of pockets to hold even more flavor. Croffle House co-founder Kooksu Kim learned to prepare croffles from friends and in 2020, a newfound obsession with baking inspired people to start making croffles of their own at home. Now, they can be enjoyed with ease in NYC in a number of ways.
Some of the best-selling flavors at the Croffle House include red bean paste, blueberry cream cheese and the very new sweet potato or goguma mousse.
What's Driving This Trend
- Croissant-waffle Hybrids
- Hybrid pastries, like croissant-waffles, are gaining popularity as consumers search for new and unique breakfast options.
- Savory Waffle Toppings
- Croffle House's success with sweet croissant-waffle hybrids is inspiring other businesses to explore savory waffle toppings, such as bacon and egg.
- DIY Croffles
- The popularity of croffles has led to an increase in home bakers experimenting with their own croissant-waffle hybrid creations.
Who This Affects Most
- Bakery
- Bakeries can innovate by offering croissant-waffle hybrid products, appealing to consumers looking for unique pastry options.
- Breakfast Restaurant
- Breakfast restaurants can add savory croissant-waffle hybrids to their menu to cater to customers looking for a filling and flavorful breakfast option.
- Food Retail
- Retailers can explore partnerships with croissant-waffle hybrid businesses, such as the Croffle House, to bring unique and trendy pastries to their customers.
