Wildflour revives Croissant Doughnuts, available in store starting today

But aren’t Cronuts so 2013?



(SPOT.ph) Exactly two months and one day since Wildflour Cafe + Bakery announced their demise, the bestselling Croissant Doughnuts are back on shelves starting today, March 15. In a Facebook post yesterday afternoon, Wildflour wrote: "We tried our best to stick to our decision, but the demand for the pastry has been overwhelming. To continue to deny people such deliciousness is just plain cruel."


When Wildflour Cafe + Bakery "killed" their popular food hybrid on January 14, they told customers that making the croissant doughnut required "backbreaking" work and that they’d "like to quit while we’re ahead." Wildflour was the first Philippine establishment to copy Dominique Ansel’s signature. Instead, they encouraged customers to try their then-new creation, the creme brulee bomboloni. As of press time, we have yet to receive word of this pastry’s status.


Yesterday, however, they apologized to customers, saying: "We know, we know. It shouldn’t be this easy. We were wrong. You were right. But we hope that the bitter taste we left in your mouth will soon be replaced by something sweet." For now, the croissant doughnuts will be available only in The Podium branch.



Meanwhile, Ansel has already moved on from his flaky donut past. He has recently launched Cookie Glass Shots (chocolate chip cookies shaped like shot glasses that’s perfect with milk). The creation was quickly replicated by Cookie Bar Manila.



Cookie Shots Now Available in Manila
What do you get when you put together a waffle and a bibingka? Da.u.de’s "Waffingka."
Good-bye Cronuts: 10 New Food Hybrids You Must Eat Now

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