What Is NYC's Must-Have Croissant Creation, The Suprême?
Introducing The Suprême: the must-have croissant creation dominating NYC's food scene. In case you haven't heard of it, The Suprême is the brainchild of Lafayette Grand Bakery and Café in NoHo. It's a flavored cream-filled croissant, tightly coiled, and drizzled with glaze and toppings. It's like the Cronut's hotter, cooler older sister. Although, the chances are probably greater that you've heard the name "Suprême" already. The pastry went viral on social media within a month of its debut in April. It's all over TikTok, and Lafayette's Instagram account has more than 150,000 followers.
In a statement sent to Tasting Table, Lafayette says The Suprême sells out supremely fast. The bakery is open every day from 8:00 a.m. until 9:00 p.m. and the pastry incrementally drops three times: at 8:00 a.m., 12:00 p.m., and 4:00 p.m. The lines for all three drops start forming an hour in advance — and Grub Street reports that the Suprême invariably sells out within the hour. Per news outlet KOCO 5, when one customer drove from Connecticut to get a Suprême for his pregnant wife, the line literally stretched down the street. So, what makes foodies flock to the French café and bakery at 380 Lafayette Street for a taste?
Rethink everything you know about croissants
Per the statement sent to Tasting Table, Lafayette Pastry Chef Scott Cioe and Head Boulanger James Belisle wanted to reimagine the classic chocolate croissant. The invention went through several evolutions before arriving at the final form that would take NYC foodies by storm. An early version of the Suprême was a double-chocolate-filled pain au chocolat. Today, in addition to the classic pain au chocolat flavor, the Suprême also comes in an array of other imaginative flavors that rotate seasonally.
For summer, Lafayette created Rose Berry Spritz, Peaches N Crème, and Corn Berry Crunch flavors. In the fall, the bakery dropped a Pumpkin Chai Latte and Bourbon Maple Nut Suprême. But, for as many variations as the bakery cranks out, making the Suprême is no simple process: Everything is made from scratch, and it takes three days. In September, Cioe told Fox News, "The croissant needs time to proof, bake, cool, get filled, and glazed."
Still, Lafayette says the effort is a small price to pay. In August, Cioe told USA Today, "I think the highest form of praise has been that it's 'worth the hype.'" Looking forward, Lafayette says more Suprême flavors are on the way. In fact, a new flavor will be announced on the first day of every month. But, if they do sell out before you can get your hands on one, Lafayette bakery has several dozen other pastries in its oeuvre to satisfy fans.