L.A.’s Croissant Craze Takes a Global Turn
Pastry Chefs Reimagine the Classic with Heritage Flavors
Los Angeles’s already fervent love affair with croissants is evolving, as bakers move beyond traditional French techniques to incorporate flavors and traditions from around the world. This shift reflects the city’s diverse culinary landscape and a desire for innovation in a beloved pastry.
A Rebellion Against Tradition
Pastry chef Sharon Wang, owner of Sugarbloom Bakery in Glassell Park, intentionally challenged her classical European training when developing her signature kimchi Spam musubi croissant. “The idea came from the diversity of L.A. and also a rebellion against working for an organization that favors only European ingredients,”
she says.
Nostalgia Baked In
In Victor Heights, Jennifer Yee, chef-owner of Bakers Bench, is drawing on her family history with an egg roll croissant. “The egg roll croissant is something I’m really proud of,”
says Yee. “My paternal parents owned a Chinese restaurant in Columbus, Ohio and they were known for their egg rolls,”
she adds. “It tastes very nostalgic if you grew up in the Midwest eating Chinese American food.”
According to a recent report by the American Bakers Association, specialty pastries like croissants now account for nearly 15% of all bakery sales, demonstrating a growing consumer demand for unique and flavorful treats. (American Bakers Association)
A Taste of Home
The trend extends beyond Korean and Chinese-American influences. A Silver Lake bakery now offers croissants inspired by the Cubano sandwich, paying tribute to the neighborhood’s Cuban community. In Pasadena, a baker is infusing Persian heritage into a popular croissant shape. From Argentine-inspired fillings to Korean flavors, the croissant is becoming a versatile canvas for local pastry chefs.
This wave of globally-inspired croissants isn’t just about novelty; it’s about chefs connecting with their roots and sharing their cultural stories through a universally loved pastry. The croissant’s enduring appeal, combined with the creativity of L.A.’s bakers, promises a continued evolution of this flaky, buttery delight.