In Spain the croissant or croissant, in Spanish, has always suffered variations or adaptations, but recently new culinary trends have led this classic bakery to acquire new forms. The mixed croissant is already a classic, now the typical Viennese pastry comes in many other forms: with sweet fillings, toppings and different flavors in its dough, their common link are the thin layers of puff pastry that distinguish it.
The cylindrical or cruffin of Umikobake
Umikobake, the pastry version of the Japanese restaurant of the same name, has managed to merge Japanese tradition with local pastries with such success that their roscón was awarded as the best in Christmas 2023. They are very select both in their elaborations and in the way they present it, the feeling when ordering a mochi here is like buying in a luxury jewelry store.
Their latest big hit is the cruffin, a hybrid between the croissant and the muffin. It has the flaky thinness of the former and the robust practicality of the latter.
Calle de los Madrazo, 18, BAJO (Centro)
The NY Roll of Novo Mundo
The NY Roll arrived as a trend and stayed as one more among the new versions of the croissant that you can find around Madrid. It is a r roll with croissant dough and cinnamon roll shape that is also usually filled with a cream.
In Novo Mundo they make 300 units a day and there are rarely any left in the afternoon. They manage the high demand for New York Rolls as best they can in their small bakery where they also bake other types of rolls. They have even received complaints about how quickly they run out and have had to ask for patience and understanding from their customers through their social networks.
Calle del Carnero, 9 (Centro)
The flavored croissant of PanDomè
The French may have a reputation for embroidering the croissants that were born in Austria after the Ottoman invasion, but one of the best croissants in Madrid is made by an Italian. Domenico Rosso is at the helm of this bakery where everything is artisanal, including his acclaimed panettones and croissants. At PanDomè they do keep the classic shape, but both the dough and the filling have chocolate or pistachio added, plus a touch of both on top.
Calle Doña Urraca, 15 (Tirso de Molina Market) and calle de Martín de Vargas, 6 (Arganzuela).
The cruapan of Estela Hojaldre
It’s hard to go wrong ordering something in Estela Hojaldre, they prepare all their buns with butter from Cantabria, and it shows in their main technique: the puff pastry, which carries almost everything they sell. A good solution to try their great success is their cruapan, that is, the bread they make with croissant dough. It’s so big and consistent that it will brighten your mornings for at least a week. Toasted and with jam it’s hard to beat, even by freshly made croissants.
Plaza Jesús, 5 (Centro)
The square croissant of Clan Obrador
Clan Obrador has some of the best breads and pastries in Madrid. Nuño García opened this place in Arganzuela after being head pastry chef in national and international Michelin-starred restaurants. His version of the croissant is not the fusion of anything, it is a new proposal. The square croissant they make is so beautiful that it is embarrassing to break it, but inside it is filled with succulent mixtures such as coconut, mango and passion fruit. The perfect combination of butter and sweetness.
Calle del Gasómetro, 11 (Arganzuela)
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