HOT NEWS: Wildflour Brings Back The Cronuts
This is the best news ever! Plus: how to get free delivery
Great news, everyone! The Cronut is back!
Wildflour Café + Bakery’s popular, iconic dessert will be back on the shelves starting October 21, and available in three flavors: Guava Cream Cheese, Calamansi, and Ube Cheese.
The cronut is a cross between a croissant and a doughnut. The pastry is made using a croissant-like dough, which is often filled with flavored cream, and then shaped to resemble a doughnut. It was invented in 2013 by New York pastry chef Dominique Ansel. When he unveiled the cronut at Ansel’s Bakery in New York. it was an instant hit.
The trend spread quickly worldwide. Wildflour was the first to introduce the cronut to Manila’s dessert lovers, but barely a year later, in 2014, they announced that they would stop selling cronuts. “Like the show F.R.I.E.N.D.S., we’d like to quit while we’re ahead and announce that by the end of this month, January 2014, we are discontinuing production of our cronut,” their Facebook post read.
We were deeply saddened. There's a reason the cronut was such a beloved dessert. It's bready with a lovely flaky exterior. It comes in mouthwatering flavors, is laden with carbs, and it's fried!
So we’re really thrilled at the cronut’s comeback, which is the good news we all need right now.
“We’re craving comfort more than ever. Something that’s both a croissant and a doughnut; that packs the finesse of a Parisian pastry, the indulgence of a New York-born snack, and some familiarity through our new Filipino flavors, is the escape we want to offer. For the moment, you feel like you can roam freely in the world again,” says Wildflour's Ana Lorenzana de Ocampo.
To sweeten the deal even more, Wildflour is offering free delivery for a minimum purchase of P800, ordered through the website, Wildflour To Go, to Quezon City, Muntinlupa, Parañaque, and Las Piñas. So don't hesitate. Drop what you're doing now and go order some cronuts.
To order, visit www.wildflourtogo.com