The sugar-rolled, cream-filled, glaze-topped doughnut-croissant pastry hybrid known as the Cronut has become a worldwide sensation from the moment pastry chef Dominique Ansel unveiled it at his New York City bakery in May. "We've had people come from Australia, Brazil, Singapore, Berlin, the Philippines, and even Kenya," says Dominique, who grew up outside Paris.
It is only fitting therefore that lebua's own Parisian pastry chef Gilles Delaloy make his Croughnut available at Tower Club at lebua in Bangkok. lebua has always scanned the far corners of the world to bring guests memorable, personal, and exceptional culinary experiences. Being the first, and among the few, to bring this croissant-doughnut delight to Bangkok is simply one more way we define innovation and luxury.
"My philosophy is to put the ingredients first and then create architectural textures and play with each element to tantalize both the eye and the palette," says Gilles, who partners with master baker Adrien Detti on the Croughnut project. Ingredients and textures define the Croughnut, and a whole new wave of fans has emerged across Bangkok
Guests can enjoy the pastry as part of the celebrated Café Mozu breakfast, which is open to the public, and in the Tower Club Lounge reserved exclusively for hotel guests.
Each month will showcase its own unique flavor. June featured calamansi and bergamot, while this month’s combo is mint and yogurt. For September, look forward to a tropical combination of banana and pineapple.
Stop by and taste the delightful pastry that is taking the world – and Bangkok – by storm. Bring your appetite: the award-winning Café Mozu buffet offers live cooking stations and more than 120 international delicacies.
For more information, please call +66 (0) 624 9555 or email firstname.lastname@example.org.