Vancouver Croissant Crawl returns to change the way you see the beloved baked goods
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Croissants are just flaky pastries with an undeniable buttery allure, right? Wrong.
This year’s event sees 38 limited-edition croissants made available via various vendors throughout the city. To create the mouth-watering menu of offerings available during the festival, each outpost has dreamed up a creative spin on the classic bites.
Creations include the banoffee windmill croissant from chef Nasser Saleh at Daan Go Cake Lab, which features a conical windmill croissant filled with a banana mascarpone cream and caramelized banana confit, and the croissant bourguignon from Wren Cafe, which sees a croissant cup filled with braised beef in a red wine reduction. There’s a take on a forever favourite — pizza — that sees a crispy croissant from Nomad topped with melted cheese and sliced rounds of salty pepperoni.
Several vendors have also selected an array of drinks to pair with their delicious creations, ranging from a salted caramel latte with almond cheese foam from Dilemma Bakehouse to an iced croissant matcha latte (complete with mini croissant on top!) at Blue Parrot Coffee in Vancouver.
This year’s event sees a new highlight added into the mix: the most creative croissant contest. Judged by chef and co-owner Alex Kim of Five Sails Restaurant and Vancouver artist Carson Ting, the contest will see the duo select a top pick for a croissant that really stretched the boundaries of the baked goods.
