What is a croffle?
A croffle is made by pressing laminated croissant dough into a waffle iron. The heat caramelises the butter in the dough's layers, producing a crust that is simultaneously crisp and deeply flaky — impossible to achieve in a conventional oven or skillet.
The name is a portmanteau of croissant and waffle, coined as the format gained popularity across Paris and Seoul in the mid-2010s before reaching San Francisco.
Why croissant dough?
Croissant dough is laminated: thin layers of dough are folded around cold butter dozens of times. During baking, water in the butter turns to steam and pushes the layers apart, creating a honeycomb interior. In a waffle iron the same process occurs — but with direct-contact heat on both sides, the exterior grid sets before the steam can escape, trapping it inside and intensifying the flakiness.
Sweet vs savoury
At pouflé we serve croffles two ways:
SWEET — glazed, dusted with sugar, or topped with spreads and fruit. Try the Le Biscoff (Biscoff spread, crushed speculoos, whipped cream) or the Fraise Chantilly (fresh strawberries, mascarpone chantilly, strawberry glaze).
MEAL — loaded with savoury toppings. The Croffle Saumon Fumé (smoked salmon, herbed cream cheese, capers, dill) is a customer favourite.
How to order
Browse the SWEET or MEAL sections, add your croffle to the bag, and complete checkout through Square. Pickup is ready in 10–15 minutes.