Angelenos have developed a growing obsession with croissants, driven by innovative bakeries and trendy hybrids such as the Cronut and Crookie. In 2025, local bakers are set to reinterpret this French pastry using diverse global flavors rooted in their heritage. For instance, pastry chef Sharon Wang creates a kimchi Spam musubi croissant, challenging her European training. Similarly, Jennifer Yee's egg roll croissant reflects her family's Chinese American heritage. The trend showcases a wide array of globally inspired interpretations, marking a new creative chapter for the croissant in Los Angeles.
In recent years the obsession has reached a fever pitch, thanks to new bakeries that have followed in the footsteps of lauded croissant-makers like Proof Bakery.
Pastry chef Sharon Wang, owner of Sugarbloom Bakery, purposely sought to challenge her classic European training when creating her signature kimchi Spam musubi croissant.
The egg roll croissant is something I'm really proud of, my paternal parents owned a Chinese restaurant in Columbus, Ohio and they were known for their egg rolls.
In Pasadena, one baker is infusing her Persian heritage into a viral croissant shape. From Korean to Argentine-inspired creations, the croissant has become a new creative canvas.
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