Into the Croissantverse of NYC
- Amy Shin
- Apr 14
- 5 min read
The croissant is over 750 years older than I am. Originating in 13th-century Austria (yes, Austria, not France!), the pastry began its humble life as the kipferl, a simple, crescent-shaped bread or biscuit often made with nuts or seeds. Unlike today's flaky, golden form, the original kipferl was denser and less buttery, designed as a comforting snack rather than a decadent treat that we so often imagine splurging for in a city like New York. The modern croissant owes its popularity largely to August Zang, an Austrian baker who introduced Viennese pastries to Paris in the mid-19th century. French bakers enthusiastically adopted and refined Zang’s creation, mastering the delicate technique of lamination—folding layers of butter into yeast-leavened dough—to achieve the pastry’s iconic flakiness. By the early 20th century, the croissant had become an international emblem of French culinary elegance, a status it continues to enjoy, stirring creations across the globe and serendipitously reaching us in 2025.
Ever since the glimmering debut of Dominique Ansel’s illustrious cronut in 2013, the culinary world has stretched, squeezed, flattened, and twisted our beloved croissant into an array of imaginative hybrids, often transforming it beyond recognition. It’s astonishing to think that this flaky, buttery, cream-filled, jam-packed delight is already celebrating its 12th birthday, standing on the cusp of entering its teenage years. Indeed, the cronut and its pastry cousins seem to have sparked an era where croissants no longer simply accompany a quick morning coffee on your way to work; instead, they swiftly fill up bookmarks on Beli and draw people from their cozy beds at 6 am, sleepy-eyed yet determined, joining lines stretching across city avenues.
Fast forward to today, not only does the iconic cronut (croissant + donut) adorn the aisles of our neighborhood bakeries, but New York City’s culinary scene brims with new pastry creations on a yearly–no, weekly–basis, giving rise to the cruffin (croissant + muffin), croffle (croissant + waffle), crookie (croissant + cookie), and my recent neighborhood obsession–Alf Bakery’s laminated baguette. This modern enthusiasm for pastry hybrids ostensibly delineates a broader societal craving for novelty, culinary reinvention, and the playful blending of familiar traditions into unexpected forms.
Yet behind this relentless experimentation lies a curious paradox: why does society feel the need to reinvent the croissant rather than simply savoring its classic, humble form? Is its buttery simplicity not enough anymore?
Perhaps the answer lies in modern society’s compulsive need for novelty. With our attention perpetually drawn towards the “next big thing,” food culture—especially in the digital arena—is increasingly driven by trends, hashtags, and the allure of fleeting viral fame. The croissant, with its photogenic laminated layers that come in all shapes and colors, is perfectly positioned at the forefront of social media, ripe for endless transformations to captivate digital audiences.
The croissant’s popularity also boils down to its versatility. It’s built on a simple foundation—flour, butter, water, and yeast—yet its well-grounded structure paves the way for countless adaptations. It can be filled, twisted, caramelized, flattened, morphed into a savory ham and cheese sandwich or an indulgent dessert bursting with raspberry cream. The laminated layers thus present a crisp, airy texture with a honeycomb interior, a blank slate that works as both tradition and innovation.
That said, let’s not over-scrutinize the croissant’s endless transformations, and instead delve into what the pastry scene currently has to offer! After all, New York City always seems to be at the forefront of culinary experimentation, pushing the boundaries of what a croissant can be. Here are some must-visit spots to bookmark on Beli.
1.) L’Appartement 4F
115 Montague St, Brooklyn Heights, 119 W 10th St, New York, NY 10011
L’Appartement 4F, once a pandemic-born micro-bakery, has now drawn the attention of celebrities like Kendall Jenner with its croissant cereal, a miniature version of their signature croissants, rolled up, laminated, and typically served in a bowl of milk. As for me, I was too excited to try it so I simply ate it as a snack before even reaching for the milk, and let me tell you that it was just as good. Each mini croissant is meticulously handcrafted and freshly baked, dressed in a caramelized glaze.
Beyond that, they are also known for their raspberry almond croissant and pistachio rose croissant, twice-baked and warmed up with a buttery, golden hue. Starting from a small, rustic Brooklyn apartment, L’Appartement 4F has now opened a take-out door in the heart of West Village, a 10-minute walk from the NYU campus, so be sure to give it a try!
2.) Supermoon Bakehouse
120 Rivington St, Lower East Side
Supermoon Bakehouse is one of the first NYC spots to popularize the cruffin (croissant + muffin), stuffing the tall, spiraled pastry with luscious fillings brimming with yuzu curd, vanilla bean custard, and miso caramel. Each cruffin embodies a burst of color and personality, such as the winter special Ferrero Rocher, brown butter pecan, and a plethora of distinct Asian flavors, from Pandan Kaya jam to Thai Iced Tea.
All these creations are dusted with flavored sugars and delicately topped with creative garnishes. The bakery frequently changes its offerings, introducing seasonal and experimental flavors which they update on their Instagram for their hungry fans, giving you all the more reason to swing their doors again and again—each visit a new experience.
3.) Alf Bakery
Chelsea Market, 75 9th Ave
Alf Bakery is one of the hidden gems nestled in Chelsea Market, located on the lower level, down a spiral of unassuming stairs, where you can see the brilliant Amadou Ly (formerly at Arcade Bakery) rolling dough in front of your eyes. Even if you’re not good with directions, the buttery aroma of freshly baked pastries will surely lead the way.
Alf Bakery is where the traditional French pastry techniques meet sourdough influences. The laminated baguette embodies the same honeycomb structure and crisp crust as a croissant but takes the elongated form of a baguette, providing a unique texture that’s airy yet satisfyingly chewy. Pair it with their cultured butter, and you’ll never look at a traditional baguette the same way again.
4.) Salswee
180 5th Ave, New York, NY 10010
If you ever find yourself strolling along the Flatiron District, be sure to take a quick (or long) stop at Salswee, a French-Asian bakery that offers a plethora of creative options for how you’d like your croissant to taste and look. They’re known for being the place where “dessert meets art,” especially when it comes to their hyper-realistic fruit-shaped pastries (mangoes, bananas, pears), along with the seemingly bizarre option to taste a miniature mushroom (go for it!).
Personally, I love to indulge in their matcha croissant every now and then. Normally, you’d think that a warm croissant is better than a cold one, but this croissant was a real game changer. The cold, rich matcha chocolate pillowed in between really complemented the buttery texture of the pastry, and reminded me of Royce’s Matcha Nama Chocolate.
At the end of the day, it's these budding creations that keep New York City's culinary scene buzzing with anticipation, offering endless possibilities to delight both palate and imagination. Each bakery mentioned—whether crafting a chestnut cream-filled cruffin, a chocolate-coated croffle, or a banana-shaped pastry at SALSWEE—represents a vibrant dialogue between playful innovation and beloved tradition. While some culinary hybrids may come and go, the classic croissant will always be there for you, patiently awaiting your return at a neighborhood bakery counter. Perhaps our role in this pastry craze is simply to sit back, savor each buttery bite, and enjoy the delicious ride ahead.
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