This Rittenhouse bakeshop was the first to recognize the potential of the hybrid and bring it to Philadelphia. Proprietor Jim Hausman calls his version the Swiss Cro-creme and sells each one for $5. Cro-cremes are very close to the original: a wheel of croissant dough is fried to a bubbling crisp, rolled in cinnamon sugar, then filled with vanilla pastry cream and iced with cinnamon glaze.
Hausman says the recipe wasn’t too tough to figure out - “about 98% there on the first try” - but the real challenge was developing a production system to make 200 per day. If you want to score one, try calling to pre-order, or try your luck and show up around 11 AM on a weekday.
35 S. 19th St.; 215-563-0759