Croissants are having a moment. Pastry chefs and home bakers alike are in a hurry to create the latest, greatest, (and hopefully tastiest) croissant creations. People are baking the pastry up in odd shapes with unique flavors to create mutant hybrids hoping for the ultimate award: going viral.
But are these croissants worth the hype or should we just leave the pastry alone?
I’ve set out on a mission to try all these wild croissant concoctions to let you know if they’re worth the hype, the money, and the stomach space.
And we’re starting out with THE viral croissant that struck the match to light the frenzied flame of croissant enthusiasm.
The Suprême from Lafayette Grand Bakery and Cafe.
The Suprême’s Story
Lafayette Grand Bakery and Cafe is a French spot in Noho where you can get an appetizer of asparagus for for $26. They serve brunch, lunch, and dinner. But also have a robust bakery with French breads and pastries on offer. Pastry chef Scott Cioe and boulanger James Belisle crafted up the idea of the round croissant, and it took only a month for it to go totally viral.
In an interview on the Today Show, Cioe explained that making these bad boys ain’t easy. It’s a 3 day process that involves meticulously making, proofing, and rolling the dough. The kitchen can only accommodate baking 150 at a time, and they drop them 3 times a day at 8am, 12pm, and 4pm. Which means only 450 Suprêmes available for sale each day.
If you’re thinking… “That’s plenty!” Think again!
The Suprêmes were so popular that people lined for hours to get their hands on one. Now that the hype has died down, you can waltz in on most weekdays just after 8am, 12pm, or 4pm with no wait. Weekends are another story— but I’d rather lick a subway pole than brave Soho and Noho on a beautiful, sunny Sunday.
Is the Suprême from Lafayette Grand Bakery and Cafe worth the hype? Let’s dive into the different components.
The Pastry
On this visit, the croissant itself was buttery with a nice flake-factor. The plastic knife glided easily through the soft body leaving a slew of flakes on the table. It had tighter, denser layers that normal croissants, but the taste and texture were impressive.
Now, I say “on this visit” because I have been to Lafayette Grand Bakery and Cafe once before. But the croissant itself wasn’t so pleasant. It was rock hard with zero flake, and cutting it in half took major bicep power. Perhaps it was a bad batch? Perhaps it wasn’t fresh?
The Filling
We opted for the pistachio, which was a pure delight. The texture was creamy and just thick enough with a prominent pistachio flavor. Plus, it wasn’t too sweet.
(Get the scoop on a pistachio croissant I like even more HERE!)
The Experience
If you see influencers posting videos about the crazy lines, my bet is that it’s on a weekend. Which is a rookie mistake. We rolled in at 12:15pm on a Tuesday, and there were 4 people ahead of us.
The location is convenient and the venue is perfectly nice– although, for bakery only orders, you have to sit outside. There’s also a bathroom, which is great because hunting down a public bathroom in the area isn’t easy.
The Cost
One Suprême is a whopping $9.50. On the one hand, the croissant takes 3 days to make and good quality butter ain’t cheap! On the other, $9.50 is a lot for a mere croissant.
Final Thoughts on the Suprême from Lafayette Grand Bakery and Cafe…
I thoroughly enjoyed the flavors, textures, and overall experience on this visit. But would I go back again? Probably not. New York City is jammed full of epic croissants, and I rather use my money and time for new croissant ventures. I also wouldn’t want to risk spending $9.50 again if the experience was similar to the first time I went. However, I am happy I gave it another shot and had a positive experience.
Is it worth the hype?!
The Suprême is a delicious, innovative croissant and I appreciate the skill behind crafting it. While, don’t think it’s worth waiting in an hour long line to get one. I do think the flavors and quality are worth the hype.
Stay tuned for more croissant adventures!
