Thursday, September 12, 2013

So This Is What a Wild Flour Cronut Is

Ever since the cronut trend caught fire, I knew I had to have one. While I am not normally one to jump on trends, when it comes to food, it's a whole new story.

Months later, I finally got to meet the popular cronut. At the first place that offered it in the Philippines: Wild Flour. 

After all, you might as well have your first from the place which started it, yeah?

I'll get straight to the point: it's okay. Nowhere nearly as good as I had imagined it to be.


You have to realize just how much hype surrounds this little piece of pastry. The mere idea of a deep-fried croissant-donut is enough to make anyone drool.

Bit drool I did not.

It was nice and crispy, as you would expect from anything deep-fried. The chocolate topping was, well, chocolatey. The cream filling was creamy.

I'm sorry, but this is a case of severely unmet expectations. The crispness even worked against the poor thing - I cut my gums eating it!

On the upside, Wild Flour has an interesting drink menu. I went for a ginger latte, and I really liked it.


I hear the cakes and other desserts here are good, too, but we'll have to see what zeh pancreas say.

In the meantime, it's safe to say I'm done with the cronut craze. Give me some good old butter croissant any day!

1 comment:

Gracie Bigfoot said...

Well, I have never heard of a "cronut" before but it sounds AND looks yummy! Is it just, like, a glorified donut? I LOVE donuts��