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Layers of buttery puff pastry is the way to this writer’s heart. There are few things more irresistible to me than a freshly baked croissant. That, and waffles. Slather on heaps of peanut butter, or serve with scoops of ice cream, and that is enough to make me drool. Asking me to choose between the two is like asking a parent to pick their favourite child—it’s just not possible. Combine the two, however, and now we’re talking.
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Well, my prayers may have just been answered. Newly-minted Crolo opened its doors on 29 December 2020, and it promises to do right by one thing—croissants. Yet, this isn’t just another boulangerie. It’s opened by Swee Heng, beloved homegrown bakery with over thirty years in operation. Don’t come here expecting just plain croissants, because that is so 2020.
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Crolo’s offerings take it up a notch by slicing up their croissants down the middle and stuffing them full of fillings. It’s a clever move, drawing inspiration from perennial Hong Kong favourite, the humble polo bun, and hence the name Crolo.
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Situated in the basement level of Northpoint City, the baked goodies here present an astounding variety of fillings. That’s right, choose from a plethora of enticing savoury options such as otah or tempura prawn. Think hot dogs, but swap out those boring ol’ buns for flaky, buttery croissant layers. If you have a sweet tooth, go for the red velvet or salted caramel, both of which I can’t stop drooling just thinking about.
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I’ve saved the most anticipated for last because Crolo also has croffles on the menu. Yes, it’s a croissant and waffle hybrid, and it’s every bit as magical as you make it up to be. Croissant layers come in the form of a Belgian waffle. It’s a combination which sounds too good to be true, yet it is. If that still isn’t enough, top off your croffles with crunchy salted caramel or apple crumbles, to name a few.
Be sure to check out Crolo at Northpoint City soon, for I know I will.
