LATEST

Eat & Drink

Smoked Paprika Cheddar Croissant at Crumble and Flake

Dish #5: The pastry you wish you were eating this minute.

Kathryn Robinson
Author: Kathryn Robinson
Less than 1 min.read

Smoked Paprika Cheddar Croissant at Crumble and Flake

Image: Lorna Yee

Okay, so it’s not precisely a “dish.” On the other hand, nothing else on this list has people waiting in line at 6:30am.

Take the flakiest croissant you’ve had, then multiply by four. Note the perfect butter quotient—not too much, most assuredly not too little. Appreciate the mouth-filling cheddar; the Spanish paprika which lends the kind of smokiness bacon-lovers adore.

Then extrapolate across the range of pastry chef Neil Robertson’s offerings at Crumble and Flake. Honestly, I kind of picked this croissant out of a hat; I happen to love it, but it’s no more worthy than anything else I’ve sampled at this tiny bakery on Olive. And arrive early; many items, like the smoked paprika cheddar croissant, sell out.




Previous article
A Fiendish Conversation with Drew Barth
Next article
Dress Code: Budget New Year’s Eve
Kathryn Robinson
Kathryn Robinson
Senior Writer Seattle native Kathryn Robinson, award-winning restaurant critic and senior writer at Seattle Met, has been anonymously reviewing restaurants for over 30 years—first as editor of the Best Places guidebook series, then as staff critic at Seattle Weekly and contributing critic at The Seattle Times and Seattle magazine.  Midcareer she spent a year-long sabbatical studying comparative religion as a Knight Fellow at Stanford University where she had been an undergrad 10 years earlier, gaining a knowledge base she now calls upon for her monthly “Back Fence” column on our collective urban existence and the meaning it holds for our personal lives. In her off hours she is a partner and a parent—which means she has no off hours.