Shaped like a doughnut, the crodo is Da Paolo Gastronomia’s take on the cronut, a croissant‐doughnut hybrid made from a croissant dough and deep‐fried until it is light and flaky on the outside, and deliciously fluffy on the inside. This version here is then filled with cream and topped with glaze. Popular flavours include chocolate hazelnut, which is finished with a swirl of decadent cocoa glaze.

Da Paolo Gastronomia (multiple outlets), Six Battery Road, 01-K1 Bank of China Building, S(049909), +65 6535 4339

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New bakery La Levain has hopped onto the circular croissant bandwagon with the launch of its own version, La Lebombz, so named because of the explosion of flavours with every bite. It all starts with the dough, which is made using the traditional T45 flour (instead of the T65 variety the bakery uses for its croissants) to create a chewier and softer texture that still retains its crispiness after baking. Luscious fillings are ensconced within the many layers of pastry, one of which is an earthy truffle cream cheese. The same filling is also used to crown the croissant hybrid, but with generous strips of AOP gruyère cheese added to cut through the creamy richness.

La Levain, 23 Hamilton Road S(209193), +65 9822 3924

The cruffin was originally created by San Francisco bakery Mr Holmes Bakehouse. While the outlets in the US have shuttered, the bakery continues to serve its signature pastry in Singapore, having partnered home‐grown F&B group Caerus Holding in 2021. The original croissant dough recipe, which involves meticulously hand‐rolling the dough, produces a cruffin with a flaky exterior and a buttery centre, which is then piped with an array of fillings. The raspberry cheesecake, for instance, features a cheesecake‐flavoured cruffin base injected with a creamy‐tangy raspberry and cheese stuffing, and topped with raspberry bits and a light sprinkle of sugar.

Mr. Holmes Bakehouse (multiple locations),  9 Scotts Road, 01-01/02/03 Pacific Plaza, +65 6334 0308

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While circular croissants are blowing up on social media, Swish Rolls chef‐founders Marcella Tanuwijaya and Jamie Lee came up with the croon. A portmanteau of the words “croissant” and “moon”, it is created using their classic croissant recipe, with the only difference being the number of folds done when mixing the butter into the dough, to ensure a lighter, flakier texture. The croissant’s buttery taste is further enhanced with various flavours sandwiched between the layers and slathered on top. The Loaded Pistachio croon, for example, features a glorious accompanying filling made from finely blended pistachio, white chocolate and cream.

Swish Rolls, 501 Bukit Timah Road, 01-02B Cluny Court, S(259760)

Tiong Bahru Bakery is well loved for its croissants, which have been presented in many variations across its bakeries over the years. Its latest innovation is the croffle, a croissant and waffle hybrid that is exclusively available at its Waterway Point outlet. The team prepares the croffle using the same recipe as its signature croissant. The dough is then cooked in a waffle machine, resulting in a chewy and substantial centre but with the same rich and buttery flavour. The croffle can be enjoyed as both a savoury snack or a sweet treat. Our favourite? The dessert croffle topped with a delightful dollop of vanilla ice cream and house‐made chocolate sauce.

Tiong Bahru Bakery (multiple locations), 83 Punggol Central, 01-66 Waterway Point West Wing, S(828761), +65 6877 4893

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