{"id":278400,"date":"2025-01-30T11:03:30","date_gmt":"2025-01-30T10:03:30","guid":{"rendered":"https:\/\/www.tapasmagazine.es\/el-dia-del-croissant-en-7-versiones-virales-de-la-obra-pastelera-y-donde-probarlas\/"},"modified":"2025-01-30T11:12:07","modified_gmt":"2025-01-30T10:12:07","slug":"croissant-day-in-7-viral-versions-of-the-pastry-trend-and-where-to-try-them","status":"publish","type":"post","link":"https:\/\/www.tapasmagazine.es\/en\/croissant-day-in-7-viral-versions-of-the-pastry-trend-and-where-to-try-them\/","title":{"rendered":"Croissant day in 7 viral versions of the pastry trend (and where to try them)"},"content":{"rendered":"\n

Click here<\/a> to read the Spanish version<\/strong>.<\/p>\n\n\n\n

Pastry experimentation with the croissant<\/strong> is endless in the age of micro-trends on the internet. The croissant boom has led to the launch of multiple pastry iterations that vary in shape, filling and colour. To pay tribute to its quintessential day, we have made a selection of bakeries, patisseries and shops in Madrid where you can try some of the best; whether savoury, sweet, in the form of a chuasan, crookie or croissant roll.<\/p>\n\n\n\n

EN BRUTO<\/h2>\n\n\n\n

Within the sweet display of EN BRUTO<\/strong>, its artisan butter croissant stands out for its crunchy texture and spongy interior, which has made it one of the most coveted in the capital.<\/p>\n\n\n\n

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Made daily with organic flour and a natural fermentation process, the bakery achieves a flaky texture and a flavour that can be enhanced with chocolate or almonds, and accompanied with one of its lattes such as mocha or matcha.<\/p>\n\n\n\n

Where? San Lucas 13, Madrid.<\/p>\n\n\n\n

PAN.DELIRIO.<\/h2>\n\n\n\n

PAN.DELIRIO.<\/strong> should be part of this celebration because of its artisan croissant -which takes three days to make- made with artisan Asturian butter and \u2018extra-dry\u2019 French butter, with which they achieve the flaky pastry that has revolutionised the sector.<\/p>\n\n\n

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If you prefer it filled, you can always opt for their gianduja croissant, which follows the same production process but with a VALRHONA gianduja praline interior, based on cocoa, hazelnut and milk.<\/p>\n\n\n\n

Where? Calle de Juan Bravo, 21.<\/p>\n\n\n\n

CASA SALESAS<\/h2>\n\n\n\n

Casa Salesas<\/strong>‘ recreations of croissants reinvent the classic pastry through its innovative spirit. A concept that feeds the entire menu, and even reaches the dessert section with the Salesas croissant sandwich and vanilla ice cream with chocolate, made with butter and handmade in the traditional way.<\/p>\n\n\n\n

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For International Croissant Day, its chef has decided to continue experimenting with this philosophy with a sweet and savoury version. To do so, the menu will include three new iterations of the Salesas sandwich, incorporating the natural ice creams from the T\u00d6TO ice cream parlour in creations such as the croissant with pistachio ice cream and white chocolate sauce, the croissant with vanilla ice cream and chocolate sauce, and the croissant with banana stracciatella ice cream and toffee sauce. Savoury dishes complete the menu with steak tartar with grated truffle, Monsier, and caviar and salmon.<\/p>\n\n\n\n

MANOLO BAKES<\/h2>\n\n\n\n

If there is any croissant in the capital that has generated devotion, it is the Manolito. Manolo Bakes<\/strong> has even turned 30 January into Manolito Day to highlight this creation, which is available in an infinite number of flavours, both sweet and savoury.<\/p>\n\n\n

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The sweet Manolitos include the original classic, the lemon pie, the triple zebra, the salted caramel, which combines caramel, milk chocolate and a touch of salt, the lotus and the pistachio. As for the savoury ones, the apple, turkey and cheese; the goat cheese and caramelised onion; the salmon and dill; the sobrasada and brie or the avocado and chicken.<\/p>\n\n\n\n

In addition, Manolo Bakes wanted to launch an exclusive cuddly toy for the occasion: the \u2018Fluffy Manolito\u2019, which is still available today 30th January in its physical shops.<\/p>\n\n\n\n

CASTO<\/h2>\n\n\n\n

The speciality coffee shop and honesty bakery of content creators Sara Gim and Sofia Bustin, generates endless queues of people wanting to try their pistachio croissant alongside one of their speciality coffees from Nicaragua.<\/p>\n\n\n\n

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A post shared by CASTO (@casto.house)<\/a><\/p><\/div><\/blockquote>