In recent weeks, the business WhatsApp of chef Davide has not stopped lighting up with alerts. On the street, people slow down in front of the display window, pull out their phones and sometimes simply stand there, staring at a product that looks like it came straight out of a culinary fantasy.
This is not a standard breakfast pastry, but a giant croissant measuring half a meter in length, weighing nearly two kilos and aiming to replace the traditional birthday cake with something that is impossible to ignore. We caught up with Bar, the pastry chef behind the scenes, to talk about the craze.
Where did the idea for a croissant this size come from?
‘The idea came from the place where I lived before moving to Israel, in the Naples area, where they make giant pastries like this. I was always excited by the concept and told myself I wanted to bring something like that here. It breaks the classic idea of regular cakes and brings something you can share with a lot of people, something you just do not see at all.’
What is the first question people ask you on the street?
‘Whether it is real. People simply cannot grasp that something on this scale is actually made. Some do not believe it, argue with us, are sure it is a plastic display model. Then we give them a small taste of the namelaka, vanilla and whipped ganache, and everything changes. What is special about this cream is that despite its stability, when you take a bite it just melts in your mouth. It is a texture you do not find everywhere.’
Half a kilo of butter and an hour and a half in the oven
But do not let the inflated look fool you. This is not just air. To hold such a massive structure and make sure it tastes as good as it looks requires precise culinary engineering, iron patience and no shortage of rich ingredients.
So what actually goes into this pastry?
‘There is at least half a kilo of creams and another 400 grams of berries. In the dough itself there is about 30 percent butter, which is roughly half a kilo of butter per croissant. All in all, the product weighs no less than two kilos. People think the ends will be crunchy and the middle less so, but in practice every bite is crispy. In the “heart” of the croissant you get both the crunch and a lot of filling.’
How do you manage to bake something like this without burning it?
‘It is a whole science. The baking process is very complex. We did many tests and checked temperatures for weeks. There is an hour and a half of baking to make sure it is fully baked on the inside as well. My chef always says you need to understand before you do. We ask ourselves how to bring the product to its peak, with a longer rise and baking at lower temperatures for a longer time.’
Operating instructions: How do you attack the monster?
Once you understand how it is made, the practical question comes up. How do you eat something like this without making a mess? Bar has a clear method.
‘The best way is to cut the croissant lengthwise into three long strips,’ he explains, ‘and then make an additional cut across into cubes. The goal is that everyone gets a perfect bite that includes crunchy dough along with the creams and filling.’
And if you were worried someone might stay hungry, there is no need. ‘If you calculate a respectable portion of about 100 grams per person, this thing easily feeds 20 and even 30 people,’ Bar says.
How does the team react to the hard work involved in making one of these?
‘The moment an order comes in there are shouts, hands in the air, joy in the kitchen. We love what we do, so extra work is not a drag for us, quite the opposite. Give us more orders. We are happy when the chef is happy, and this is not something everyone gets to work on. We feel blessed.’
Some will say this is mainly an Instagram gimmick. What do you tell them?
‘It is absolutely not a gimmick. There is professional work here by the entire team, from the dough, through the creams and all the way to the assembly. Everyone has to work at a high level because a small mistake at any stage affects the entire product. We feel like artists. Creating something new, something that has not been seen here, that is exciting.’
At the end of the day, it seems the giant croissant by Bar and Davide manages to do what few pastries do. It makes people stop their daily rush on the street, marvel and simply share something sweet together. If you want to order one, you should block out enough time in advance. The price is not cheap.
If you want to order the giant croissant for home, you can choose the ‘net’ version. An artisanal butter croissant weighing 1.5 kilograms, hand-baked in an Italian style with thin layers and an airy texture, priced at 420 shekels.
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‘It is absolutely not a gimmick. There is professional work here by the entire team'
(Photo: Sapir Gordo)
For those looking for the full experience, as seen in the photos, sweet fillings can be added for an additional 150 shekels. Options include premium chocolate, pistachio cream, salted caramel or the famous vanilla cream combined with seasonal fruit.
Those who prefer a savory direction can upgrade the pastry for an additional 220 shekels and turn it into a full meal. The savory version includes smoked and gravlax salmon, seasoned cream cheese, baby lettuce, sun-dried tomatoes and toasted nigella seeds.
Either way, this is a dish designed for hosting a large group, which makes the price particularly worthwhile when calculated per person.