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https://onigiricroissants.com/
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Submission: On June 04 via api (June 4th 2024, 8:52:42 am UTC) from US — Scanned from DE

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Alienum phaedrum torquatos nec eu, vis detraxit periculis ex, nihil expetendis
in mei. Mei an pericula euripidis, hinc partem.
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* Home
* About
* About
* What We Offer
* Simple Menu
* Meet Our Team
* Location
* Reservation
* CAKE
* Jobs
* Order
* Onigiri Croissant

Onioissant onigiri croissant TM Oniwassang

ONIOISSANTS, THE NEWEST CROISSANT HYBRID

THERE’S A NEW CROISSANT HYBRID IN TOWN, AND THIS ONE IS FOR THE SAVORY LOVERS!

BRIANNA PERRY – STAFF WRITER • MAY 29, 2024

We’ve seen pretty much every iteration of croissant hybrid we thought
possible–the croffle, a croissant waffle, the cronut, a croissant donut, and at
one point even the cruffin, a croissant muffin.

But just when we thought a new hybrid couldn’t be dreamed up, we were proven
wrong. Meet the “onioissant,” the newest croissant hybrid.

While at first glance the name may look like it’s an onion + croissant hybrid,
it’s actually even better–it’s an onigiri + croissant hybrid. Sounds absolutely
delicious, right?!

The brilliant new creation comes from Cafe W & Bakery–which is, you guessed it,
a Korean café and bakery located in the heart of Flushing, Queens.

The onioissants come in two mouthwatering flavors: bacon, chive, and cream
cheese and pollack roe and mayo. The’re made using premium French flour and
butter, which creates the perfect balance of butteriness and crispiness with a
crispy, buttery exterior and luxuriously flaky interior.

And those that aren’t too big on sweets will be happy to hear that both flavor
combinations make for a deliciously savory filling.

The onioissants are priced at $6.50 and can only be found at Cafe W & Bakery!
And, if you ask us, this is definitely a walk, don’t run situation!!!

https://secretnyc.co/onioissants-onigiri-croissant-hybrid/

MOVE OVER CROOKIE, THE ONIGIRI CROISSANT IS TAKING OVER

Japan meets France in this new, savory treat.

There’s a new croissant trend making the rounds. Surpassing the Cronut, cruffin,
crookie, and flat croissant is a brand new hybrid melding a savory Japanese
onigiri and a croissant: the onioissant — also referred to as the onigiri
croissant.

The onigiri croissant was first seen at Le Levain Bakery in Singapore.
Onigiri-like triangle-shaped croissants are filled with combinations of Sicilian
pistachio cream, scallion sour cream, Lao Gan Ma chili crisp, and more — all
wrapped with a thin slice of nori.

Across the pond in Vancouver, Chez Christophe offers an onigiri croissant
combining flaky French pastry with a Japanese-inspired creamy tuna and
mayonnaise filling. It’s also in Seoul, South Korea and Sydney, Australia.

Now, the onioissant — or onigiri croissant or cronigiri (the best name for this
Franco-Japanese combo, in my opinion) — has made its way Stateside at Cafe W
Bakery & Desserts in Flushing, Queens. The bakery specializes in pastries that
blend Asian and French influences, so the onioissant was a natural addition to
the menu of fruit-flavored mousse cakes, ciabatta sandwiches with red bean
paste, matcha tiramisu, corn cheese croissants, and much more.

“As New Yorkers, we are always mindful of how diverse cultures blend together,
and we always would like to live up to the diversity with new attempts and new
experiences for our patrons’ palate,” says Cafe W CEO John Lee. The bakery team
had yet to see any onigiri pastries in New York and wanted to create a new one
for their customers, using their croissant dough to create a new onigiri-shaped
triangle pastry and stuff it with Japanese-inspired fillings.

“The R&D process for the onigiri croissant was both exciting and challenging,”
Lee says. “It took a lot of experimentation and fine-tuning. We had to perfect
the dough to keep it flaky and buttery, while also nailing the triangular shape
of an onigiri. Finding the right balance for the filling and flavor to
complement our buttery croissant was another big task.”

The bakery team spent countless hours in the kitchen testing various techniques
and recipes to uphold the classic croissant’s texture and flavor intact in this
new form. “We’re really proud of the final product that blends the best of both
worlds,” Lee says.

Currently, Cafe W offers two savory fillings for its onigiri croissant: a mayo
and pollack roe and a chive bacon cream cheese. The team is actively testing
more flavors and will soon introduce additional options.

“The Mayo and Pollack Roe is a regular filling for the original onigiri with
rice, so it really stands out as a twist of Asian and French traditions,” Lee
says. “For the Chive Bacon Cream Cheese…we’re New Yorkers, we can’t help it.”

Since the pastry went viral this May, new customers have flocked in to try it —
with many already becoming regulars. One customer drove from hours away in
Maryland just to try it, and added a few extra to her order to bring home for
friends. Within minutes of finishing her own, she added a few more onigiri
croissants to her order.

Cafe W Bakery & Desserts opened in May 2024 and bakes bread, pastries, and
desserts from scratch every morning. “We still have a long way to go, but we
will continue to develop new products,” Lee says. “The response to the
onioissant has been overwhelmingly positive. We’re thrilled to see such
enthusiasm. The feedback has been incredibly encouraging and motivates us to
keep pushing the boundaries of creativity in our bakery.”

https://www.foodandwine.com/onigiri-croissant-food-trend-8657024

CROISSANTS MEETS ONIGIRI IN THIS ODDBALL NEW FUSION TREAT

Meet the “onioissant.”

Written by

Christina Izzo

Wednesday May 29 2024

From Cronuts to Cruffins to croissants topped with rainbow cookies, New York
isn’t afraid to play fast and loose with croissant tradition. And the latest
into the flaky pantheon is a new fusion treat that puts a savory spin on the
French classic: meet the “Onioissant” from Cafe W + Bakery.

The Flushing-based baked-goods spot frequently combines French tradition
with Asian flavors—along with pâtisserie classics like a good ol’ pain au
chocolate, there’s buttery pastry loaded with red bean and croissants flavored
with black sesame and raspberry. But the “Onioissant” takes the cake: the savory
treats take inspiration from onigiri, Japanese rice balls that are formed
into triangular or cylindrical shapes, wrapped in nori and traditionally feature
salty or sour fillings, from salted salmon to pickled plum.

In this case, the creations do away with the rice entirely and instead is made
of buttery, flaky viennoiserie (the bakery only uses premium French flour,
butter and chocolate in their pastries) that is shaped into a triangle, its airy
interiors piped with a savory filling, and finished with a cheeky piece of
seaweed. The “Onioissants” come in two different flavors—a breakfast-y edition
made with bacon, chives and cream cheese, and a seafood version with Pollack roe
and mayo—which is great for those who don’t have much of a sweet tooth but still
want that classic croissant experience. The treats are priced at $6.50 each.

Along with those fusion goodies, the Queens bakery-cafe also bakes up salted
butter breads (squid ink and cheese, cream and chives), fresh campagne loaves
(olive, cream cheese), flavored lattes (strawberry, blueberry, pistachio cream)
and cakes. Along with cream cakes, cheesecakes and tiramisu, the bakeshop offers
a range of signature mousse cakes, available in flavors like mango-yogurt,
lime-pineapple, chocolate-caramel, Earl Grey-cassis and raspberry-pistachio,
among others.

Check out those cool-looking “Onioissants” treats from Cafe W + Bakery below:

> Main Home

https://www.timeout.com/newyork/news/croissants-meets-onigiri-in-this-oddball-new-fusion-treat-052924

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OPENING HOURS

Monday 07:30 - 21:30
Tuesday 07:30 - 21:30
Wednesday 07:30 - 21:30
Thursday 07:30 - 21:30
Friday 07:30 - 22:00
Saturday 07:30 - 22:00
Sunday 07:30 - 21:00

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