Ever since the Cronut was introduced in 2013, pastry chefs have been looking for new ways to successfully merge croissants with other foods. Four years later, in 2017, Irish pastry chef Louise Lennox introduced the Croffle, a food hybrid that combines croissants and waffles by placing rich buttery croissant pastries into a waffle iron for 4-5 minutes. The high impact of heat from the waffle iron makes the puff pastry crispier than when baked in a conventional oven.

This new concept can be stuffed with both sweet and salty fillings, giving the traditional croissant a whole new set of possibilities.

If you want to give a twist to your menu, consider converting the chocolate croissant or napoleon into a chocolate croffle. You can also enhance its presentation by adding sliced bananas and hazelnuts, or any other fresh fruit of your choice.

To create the perfect salty snack, consider the avocado and sun-blushed tomato croffle with feta cheese. 

Croffles are becoming increasingly popular in European bakeries and coffe shops and, little by little, they are also finding its way in the American market.

EuroPan distributes delicious wholesale pastries and bread to cafes, restaurants, and grocery stores throughout Miami and Ft. Lauderdale. Located in Hialeah, FL, this wholesale bakery distributor celebrated their 20th anniversary in 2019 and is proud to bring together modern technology and traditional recipes to create tasty par-baked goods. Visit their website to check out their catalog of amazing offerings. For questions, call (305) 392-5555 to speak to a representative. Follow them on Facebook for more inspiration