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 * Home
 * About
    * About
    * What We Offer
    * Simple Menu
    * Meet Our Team
    * Reservation
    * Location
    * Jobs

 * Bakery
 * Onigiri Croissant
 * CAKE
 * Order

 * Home
 * About
    * About
    * What We Offer
    * Simple Menu
    * Meet Our Team
    * Reservation
    * Location
    * Jobs

 * Bakery
 * Onigiri Croissant
 * CAKE
 * Order

 * Home
 * About
   * About
   * What We Offer
   * Simple Menu
   * Meet Our Team
   * Reservation
   * Location
   * Jobs
 * Bakery
 * Onigiri Croissant
 * CAKE
 * Order

 
Onioissant onigiri croissant TM Oniwassang



QUEENS BAKERY CAFE W SELLS HIT ONIGIRI CROISSANTS

Onigiri croissants, or cronigiri, showed up last month at Cafe W in Murray Hill,
Queens. Luke Fortney/Eater NY

 * REPORTS


CRONIGIRI? YES, AND IT’S A STUNT PASTRY THAT ACTUALLY WORKS.

It took two months to turn a croissant into a Japanese rice ball

by Luke Fortney@lucasfortney  Jun 6, 2024, 1:57pm EDT

 

EarlierEarlier this year, John Lee, the owner of Cafe W, asked his employees to
make a new kind of croissant — an “onioissant,” as he would later call it — just
as bakers had done in Singapore, South Korea, and Australia. Easier said than
done. To be an onioissant — or cronigiri, as some bakers call them — it had to
have three curved points, like onigiri, and the flaky texture of French pastry.

It took them over eight weeks to get right. Of course, there were issues with
the shape. But the bigger problem was the dough: “We spent lots of time to
determine the precise number of layers and the optimal thickness of the dough,”
says Sara Kim, Cafe W’s manager. It had to be pliable (to shape into a triangle)
but also quite sturdy (to hold fillings that might be used in actual onigiri,
like mayonnaise and roe).

In May, they cracked the code and added the onioissant to the menu. It has a
crisp, buttery crust and an ornamental piece of seaweed wrapped around the
bottom. The pastry inside is soft and denser than your average croissant (35-29
154th Street, off Northern Boulevard).

Cafe W sells about 1,600 of the $6.50 pastries each week, and each batch takes
over 11 hours to make. The bakery rolls out its dough in the evening. In the
morning, it’s shaped into triangles using a mold. After it’s filled with one of
two flavors — chive bacon cream cheese or mayonnaise with roe — the pastries are
set out for sale in the morning. More are baked throughout the day.

On weekends, the croissants sell out in a few hours. If you miss them, it’s a
perfect excuse to try another one of Cafe W’s experiments: the crone, a
croissant ice cream cone used for soft serve. It was added to the menu last
summer.

Cafe W sells cronigiri for $6.50 each. Luke Fortney/Eater NY

 

https://ny.eater.com/2024/6/6/24170708/onigiri-croissant-cafe-w-flushing-murray-hill-queens





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


CRONIGIRI: THE INTERNET’S NEW FAVORITE PASTRY IS A MASHUP OF JAPANESE AND FRENCH
CLASSICS

Onoissaint? Cronigiri? Whatever you’re calling it, this pastry is a hot-ticket
item.


Courtesy Cafe W Bakery & Desserts

Create your free account or log in to save this article

June 7, 2024, 4:14 PM EDT
By Joseph Lamour

Move over, flat crossaint! Get out of here, crookie! There’s a new croissant
hybrid trending on the internet: the onigiri croissant.

This French and Japanese fusion treat — which also goes by “cronigiri,”
“oniwassant” and “onoissant” — is making the rounds online. It is a brand-new
hybrid bake that combines Japanese onigiri with a croissant for a serving of
flaky, savory bliss.



The pastry was first popularized by La Levain bakery in Singapore, which
introduced the treat to its menu in the fall of 2023. The bakery first
dropped this treat in four filling varieties: Lao Gan Ma chili crisp, scallions
with sour cream, Sicilian pistachio and Taiwanese taro.



The Asian bakery later added a flavor dubbed Mentaiko Cheese, which is a
combination of spicy cod roe and creamy cheese. “This croissant offers a
umami-packed bite with a subtle spice,” the bakery writes on its website.

All of La Levain’s onigiri croissants come wrapped in a slice of seaweed, just
like the rice balls they’re modeled after.

The onigiri croissant has gone worldwide. TikTokers have spotted the buttery
triangles in South Korea, Australia and Canada, where Vancouver bakery Chez
Christophe sells an oniwassant with “tender tuna and creamy mayonnaise.” A baker
in Indonesia has also developed their own version of the dish, cluing in TikTok
viewers as to how the three-sided delicacies are made.

The trend has also spread stateside to Queens, New York. Cafe W Bakery &
Desserts bakes its goods fresh, and the menu now includes its version of onigiri
croissants dubbed the Onioissant.

“We currently have three chefs creating all of our delicious bread, pastries,
and desserts from scratch every morning,” John Lee, Cafe W’s CEO, tells
TODAY.com. Recently, Lee says, they’ve all been very busy.

Lee says the idea to make an Onioissant came from one of their younger bakers
who, along with the rest of the team, noticed there weren’t any versions of the
onigiri croissant available yet in New York. After first deciding to make the
new creations in late April — paying homage to Asian, French and New York
flavors — Onioissants made their debut at the bakery on May 14.

Courtesy Cafe W Bakery & Desserts

“The Mayo+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
over email. “For the Chive Bacon Cream Cheese — we’re New Yorkers, we can’t help
it.”

He adds the response to the bakery’s new offering has been overwhelmingly
positive. Cafe W recently celebrated its first anniversary in May, and Lee says
the team is actively workshopping new sweet and savory flavors. The CEO says
they bake 150 Onioissants a day during the week and 300 a day on the weekends —
they sell out every single day.

“It’s incredible,” he says of the demand, adding the team is looking to increase
daily production as some customers come a long way just to try the viral treat.

“There was even a customer from Maryland that drove all the way here for the
Onioissant,” Lee says. “She had one, bought some for her friends, then came back
after 10 mins to buy more for herself.”

https://www.today.com/food/news/viral-onigiri-croissant-trend-rcna155925





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





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/





THE CROISSANT REVOLUTION CONTINUES IN THE FORM OF ‘ONIGIRI’

The onigiri croissant takes over from the cronut.

BY LAURA PÉREZ

Pastry experimentation with the croissant has become a constant in the current
era, leading content creators, chefs and pastry chefs to apply a wide variety of
creative techniques to the French classic. Whether in the form of a ‘smash or
flat’, a cronut or a croissant roll. They are all breaking the mould of
conventional pastry shapes.

Now, Japan meets France to present the new trendy croissant, which goes by the
name of ‘onigiri’. A hybrid that combines the triangular shape of a tasty
Japanese nigiri with the texture of the croissant. It’s a trend started by
Singapore’s Le Levain bakery with croissants filled with Sicilian pistachio
cream, chive sour cream or a crispy Lao Gan Ma chilli, all topped with a thin
slice of nori.



In most cases, ‘cronigiri’ or ‘onigiri’ creations dispense with rice altogether
and are instead made of buttery, flaky viennoiserie that is formed into a
triangle, with airy interiors with a savoury filling.

The so-called onioissant has also made its way to the United States through a
series of bakeries such as Café W Bakery specialising in pastries that blend
Asian and French influences. There, they display a flaky, buttery cultural mix
with mayonnaise and haddock roe or cheese and bacon fillings.

> The croissant revolution continues in the form of ‘onigiri’



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