The new croissant hybrid may be the most amazing one yet

Leave it to Chef Cyrille Soenen to make more flaky magic.


( Master Chef of France Cyrille Soenen, who heads the kitchens of Impressions, Brasserie Cicou, and KA by Cicou, is such an ace when it comes to flaky, layered confections that it seemed only a matter of time before he'd create his own adaptation of a croissant. That time is now.


His kouign-amann stall, Kouign Amann "KA" by Cicou, which recently relocated to the second level bridgeway in front of Zara at SM Mega Fashion Hall, presents Cronaps, a fusion of classical croissant and traditional Negrense napoleones. The latter is a sweet, glazed, and custard-filled square composed of layers of puff pastry. The style works perfectly with the flaky textures of the French pastry.


KA by Cicou flourishes theirs with toppings similar to their kouign-amann, like glazed sugar, cheese, chocolate, caramel, and more. 


Kouign Amann "KA" by Cicou is at 2/F Bridgeway, SM Mega Fashion Hall, Mandaluyong City. Photos from their official Facebook page.



Also read: There's a new croissant hybrid in Manila!

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