Flaky croissant dough snuggling beautiful fillings – have you ever tried one of our house-baked Crwfins®? We chatted to our Head of Bakery about the making of this much-loved Lab viennoiserie.
“Our creation is laminated in 49 layers of flaky croissant dough.”
Where did the idea for the Crwfin® come from?
We wanted a beautiful pastry, to catch the eye and become a signature side with our sips. More widely known as a cruffin, our creation is laminated in 49 layers of flaky croissant dough and baked to a muffin shape. Crwfin® was simply the perfect name – unique to us while paying tribute to our proud Welsh roots.
How many test batches did it take to get just right?
A lot! We spent many weeks adapting and trialling to capture the ideal balance of taste, provenance and quality.
What was the first flavour made?
Our first Crwfin® was a Whipped Chocolate Ganache and I would describe it as Coffi Lab through and through – luxurious and comforting. We created a silky-smooth dark chocolate ganache with a shot of our Fox Red espresso. It was cooled and then whipped until soft and pillowy.
What’s the trickiest part of baking the perfect Crwfin®?
As any artisan baker will say – it depends on the day! There are dozens of factors at play from humidity to ingredient quality. Although in perfect playing conditions, I’d say the hardest part is cutting and shaping. Without careful attention here, the whole pastry will suffer.
“For 36 hours our dough is slow proving, developing the unique structure and flavour that makes these bakes so delicious.”
How long does it take to make one batch?
From when we first mix to being packed for delivery, a Crwfin® takes 72 hours to create. For 36 hours of that time, our dough is slow proving, developing the unique structure and flavour that makes these bakes so delicious.
Where do you find the inspiration for new Crwfin® flavours and how are they developed?
Our menu development starts with two questions – is it local and is it premium? We want to make sure our customers are getting a real delight when they visit. Seasonality is also very important. Fresh and fruity flavours in the warmer months, indulgent in the winter. I have a little black book of ideas that I explore when we start a new menu.
What’s your favourite Crwfin® that’s ever been made in the Coffi Lab bakery?
I love ANYTHING with a curd in it so I’d say the Morello Cherry Curd Crwfin. It was like a jam doughnut. The zingy purply red curd balanced out the buttery pastry beautifully. Absolutely gorgeous.
If a Crwfin® was a person, what would be its personality?
Oh, very chic I think. I think they’d live in one of the beautiful Victorian villas in Penarth or Clifton Village and absolutely have a pet Labrador. They’d be very popular as they’re so sweet but probably also have a reputation for being a little messy.
Is it true that no two Crwfins® are quite the same?
Absolutely, as they’re hand-laminated and hand-cut. No part of our process is automated so our Lab customers are enjoying unique little works of art from our wonderful bakers, every time.
“You will inevitably be covered in sugar before the end.”
What’s the best way to eat a Crwfin®?
Firstly, put down any thought of getting out unscathed because you will inevitably be covered in sugar before the end. I’d suggest cutting straight down the middle – top to bottom – so you have two halves to lay down. Use your knife to redistribute the filling a little if needed, and enjoy each half like a piece of toast.
Where are the ingredients sourced from?
We use Canadian wheat flour, milled by a British family who have been perfecting their craft for over 200 years. For laminating, we use a plant-based butter plaque from Denmark – the undisputed kings of vegan baking. For the fillings, we have a wonderful group of local producers and suppliers supporting us over the seasons.
Finally, what would you say makes the Crwfin® so special?
I think it’s the hours that go into making it – well …days really! It takes 3 days from first mix to it sitting proudly at the Coffi Lab counter. It’s a real indulgence – not something you’re likely to brave making at home so well worth making the trip to a Lab for the loving craft behind this bake.
