Croffle, waffle or croissant?
How a croffle compares to the originals.
Is a croffle just a waffle with a new name? No: the dough is what makes the difference. A classic waffle starts from a batter. A croffle starts from laminated croissant dough, the same layers of butter and dough as a croissant.
Croissant
Oven-bakedLaminated dough baked in the oven. Light, airy and flaky all the way through.
Waffle
BatterA batter cooked in a waffle iron. Soft and cakey inside, crisp on the outside.
Croffle
Croissant dough, waffle ironCroissant dough pressed in a waffle iron. The butter caramelises against the grid, so the outside turns crunchy and golden while the inside stays layered.
Sweet or savoury?
Most of our croffles are sweet. The single-topping ones, Nutella, white chocolate or dulce de leche, are the simplest way to taste the croffle itself. The fruit combinations add fresh banana or strawberry, and banana with peanut butter and chocolate chips is the most filling. If you prefer salty, bacon and maple is the one to order: crisp bacon with maple syrup on a hot croffle.
What to drink with it
A croffle is rich, so it pairs well with something that cuts through the butter. A double espresso or an Americano works with the chocolate toppings. A cappuccino or a latte goes with the fruit croffles. In summer, a lavender or passion fruit lemonade is a lighter match. See the full drink menu.
Eat it warm
A croffle is at its best in the first few minutes, while the outside is still crunchy. If you are nearby, come to the counter at 129 East 102nd Street, between Park and Lexington. If you order on Uber Eats, open the box as soon as it arrives.
Frenchy Coffee
