Croffle House

"First there was the cronut, and then the croffle. Flushing has its own bakery specializing in this South Korean food trend, which involves pressing shaped croissant dough in a waffle iron until it turns into something that’s crispy on the outside and fluffy on the inside, with a crackly caramelized layer on top. The croffles here are topped with things like whipped cream, chocolate, and fruit. Get the mont blanc and dip the rich, chocolate-covered ends into a dalgona latte. Croffle House also makes mochi doughnuts and egg tarts." - molly fitzpatrick, bryan kim, will hartman, willa moore, neha talreja

"The Croffle At Croffle House, a Korean bakery in Flushing, they take croissant dough, put it in a waffle iron, and then top it with things like strawberries, oreos, or red bean paste. The croffle looks aggressively sweet, but tastes more like a well-dressed waffle, if a waffle were flakier, crunchier, and made with far more butter. The ones topped with fresh fruit are the most popular, but we also liked the one that’s topped with a thick sweet potato mousse—equal parts earthy and sweet. Bring someone here who loves breakfast and really cute things." - willa moore

"Whether it’s K-pop, skincare products, or the croissant-waffle hybrid at this bakery in Flushing, we haven’t yet met a South Korean import we’re not into. To make their signature pastry, Croffle House takes a buttery croissant dough and toasts it in a waffle iron until it turns into something that’s crisp on the outside and fluffy on the inside, with a crackly and caramelized top layer. Take your pick between a dozen or so flavors, including some savory ones, like tomato and basil. Most croffles are topped with a thick whipped cream and various fruits. Get a couple to share—we love the sugary grape one and rich chocolate mont blanc—and eat them at the tables inside. That way you can use a fork and knife to split them, and dunk the ends in a whipped dalgona latte. They also make mochi donuts and egg tarts. photo credit: Molly Fitzpatrick" - Neha Talreja

"Croffle House offers 12 variations of the crispy-soft croissant-waffle hybrid, known as croffles. The best-selling flavors include Ang butter, blueberry with blueberry cream cheese, strawberry with whipped cream, and sweet potato or goguma mousse. The cafe was co-founded by Kooksu Kim, who learned to prepare croffles in Seoul, and William Ham. Croffle House churns out up to a thousand fresh croffles daily, none of which sit on the shelf longer than 30 minutes." - Caroline Shin