The New York Roll: The Latest Pastry Trend Taking Social Media by Storm

He is the star of social networks. On Instagram, Facebook or TikTok, the New York Roll is displayed everywhere.

“It attracts the curious. This is the trend of the moment,” confirms Samuel Langlais, baker and manager of La Caradélice in L’Aigle (Orne).

But, in fact, what is it?

In vogue from Manhattan to L’Aigle

Designed in special moulds, these viennoiseries originating from Manhattan are made froma croissant dough, rolled up on itself.

Then, they are filled with cream and then decorated with a topping, a coating.

At L’Aigle, you can find the croissant revisited in two downtown establishments, at the Caradélice bakery et at the Joubert pastry-chocolate factory.

The first offers two different flavors, chocolate taste “the safe bet”, and Kinder Bueno taste.

The second prepares New York Rolls with chocolate, salted butter caramel and hazelnut.

“We are working on our next flavor. raspberry”, reveals Jonathan Joubert, manager of the pastry shop in his own name.

His companion and partner admits having made the right choice.

It was expected of customers. So it’s selling well. So much so that we don’t make enough of them. You have to be lucky.

In bakeries and pastry shops, we then see the appearance of new customers, of all ages, came especially for the New York Roll.

Is this the crème de la crème of pastries?

The editorial staff of Le Réveil Normand, in a burst of gluttony, wanted to test what everyone is talking about on the internet.

The verdict is final. It’s good. But, let’s face it, it’s consistent. Maybe a little too much?

After a somewhat hearty meal, the New York Roll as a dessert can quickly turn out to be dangerous.

It is a pastry that is eaten for breakfast or, even better, for a snack.

If, at first glance, it looks like a kouign-amann, and it is perhaps no less caloric, the New York Roll is all the same much more aesthetic.

Its round and flat shape gives rise to nice pictures on social media.

Will the phenomenon last? Professionals remain skeptical about the issue.

“It’s fashionable, it will pass. For example, at the moment, we are asked a lot for the number cake,” says Jonathan Joubert, referring to cakes in the shape of numbers. “It will never dethrone the croissant and pain au chocolat”, considers Samuel Langlais for his part.

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