Here’s the UWS Dish: Patis Bakery’s Campfire Croissant

By Abigael T. Sidi

A little over a decade ago, Dominique Ansel famously gave New Yorkers the Cronut , a delicious cross between the French croissant and the American donut. Inspired by the hybrid pastry’s enormous success, other chefs followed, coming up with their own croissant portmanteau creations, such as the Croffin (a.k.a. Cruffin, cross with a muffin), Croffle (baked in a waffle iron), Crookie (stuffed with cookie dough), and NYC Lafayette Bakery’s Suprême , where the glazed croissant is filled with pastry cream. (The Suprême went absolutely viral on TikTok a couple years back.)

But did you know that the New Jersey-based, kosher-certified Patis Bakery, which has several locations in the city, has also recently delved into Franco-American intermarriage? If not, let me in