Daily Delicious (Richmond): Apple shaped croissant with caramelized apple bits filling

Bonus Bakery: Soft & doughy pull-apart croissant with caramel and apple & a hint of cinnamon brown sugar

Merci Boulangerie: Spiced apples & white chocolate chantilly cremeux with notes of caramelized sugars, citrus, and vanilla.

Caffé Delish and Delish Gluten Free Bakery (Tri-Cities): Croissant square filled with chopped pistachios & walnuts, sweetened with honey & a touch of cinnamon. Drizzled with syrup.

Broyé Cafe & Bakery: Bringing the popular Vietnamese Banh mi filling to the trending supreme croissant. Pate and homemade mayo, tender cold cuts, pickled veggies, and fresh herbs.

Lumine Coffee

A la Mode (Nov 1 - Nov 11): Creamy escargot filling with garlic shallot butter, tarragon, red wine, olive, capers, tomato, pureed mushroom & topped with escargots.

Nelson the Seagull Cafe: A round croissant wheel filled with a creamy toasted coconut filling, dipped in chocolate and topped with toasted coconut flakes.

Charisma Social Club House: Cheesy garlic bread rolled in croissant form.

Butter Baked Goods

Filled with hazelnut flavoured pastry cream and drizzled with milk chocolate & topped with hazelnuts.

Terra Breads: Croissant with hazelnut cream & chocolate brownie crumble, filled with house made chocolate hazelnut spread.

Something Sweet Cafe 拌冰拌糖 (Burnaby): Chocolate bar + Marshmallow + Chocolate syrup

Broyé Cafe & Bakery: Round croissant, made in-house with Cinamoroll decoration, filled with cotton candy-flavored custard. Sweet, flaky, and irresistibly cute!

Davie Village Bakery: Vanilla custard filling with a crunchy, burnt sugar top. 2024 Design Your Dream Croissant Winner

Charisma Social Club House: Croissant stuffed with mochi & bacon. One side leavened and airy, other side flattened with maple sugar for crunch.

Butter Baked Goods

Filled with pastry cream & topped with almond flavoured pink royal icing.

Butter Baked Goods

(Nov 8 - 14): Filled with pistachio flavoured German buttercream and drizzled with pistachio flavoured royal icing & pistachio pieces.

A la Mode (Nov 12 - 21):

Silky honey-infused tofu crème brûlée with chocolate-cardamom crust. Topped with rose-infused whipped cream & rose petals.

PAUL Robson Street: Croissant filled with dark chocolate and pistachio paste, topped with crunchy pistachios and filo flakes

Cassandra Cake Co (Port Coquitlam): Earl grey macaron shell, stuffed with a honey Chantilly cream croissant, earl grey white chocolate ganache

A Bread Affair: A croissant fusion with the classic flavours of your favourite bagel! Topped with a blend of everything bagel seasoning, and filled with our cream cheese filling.

PAUL Le Café: Croissant filled with milk chocolate & English toffee cream. Infused with a blend of smooth cream, condensed milk, & a touch of almond and cocoa.

Viva Cafe & Bakery: Walnut, kinako praline stuffed croissant with a kinako diplomat cream topped with candied walnut pieces. 

Uprising Breads Bakery: Passion fruit, lemon zest, pistachio butter & sliced pistachios

Broyé Cafe & Bakery: Flaky mochi croissant, made in-house, filled with luscious durian cream. Chewy, creamy, and bursting with bold flavor!

AVIK (Nov 11-21): Butter croissant filled with matcha & pistachio custard cream, with decorations on top. Grand opening Nov 11.

La Saison de Patisserie: Served with baby shrimp and creamy Pollock roe mentaiko sauce that has a special umami and a hint of spicy flavor.

Combine Cafe & Bar (Surrey):

1. Strawberry jam with custard cream

2. Pistachio ganache with pastry cream

3. Milk chocolate ganache with corn flake and Nutella

L'Atelier Patisserie

Popcorn infusion and milk chocolate crunch

Dilemma by Catch122

(North Vancouver): Croissant tart | NY style cheesecake filling | chestnut cream

PAUL Robson Street: Croissant filled with tropical mango-pineapple gel and puree, smooth mascarpone cream & finished with a drizzle of white chocolate.

Daan Go Cake Lab (Richmond): A flaky croissant “bar” filled with a tropical pineapple rum compote, dipped in dark chocolate, rolled in shredded coconut, & topped with coconut ganache.

Something Sweet Cafe 拌冰拌糖 (Burnaby)

Uprising Breads Bakery: Raspberry jam, sriracha & dark chocolate ganache 

La Saison de Patisserie: Filled with white peach mousse with a hint of Japanese sake and tangy fruity white peach confit. Topped with creamy vanilla monté and white peach sake jelly.

A la Mode (Nov 12 - 21):

Fresh salmon infused with garlic herbed butter, dill, tarragon, white wine, cream cheese. Wrapped in a crescent-shaped croissant & served with a crisp tart.

Broyé Cafe & Bakery: In-house mochi croissant with salted cream coffee filling, inspired by the famous Vietnamese salted coffee featured on CNN 2024.

Little Cafe on Robson

Something Sweet Cafe 拌冰拌糖 (Burnaby)

Ruby Bakery (Nov 1 - 14): Macaron topped Croissant filled with strawberry diplomate cream

Elaichi Patisserie: Cruffin filled with Indian inspired sweet and spicy mango jam made out of green mango and spicy toffee

Cadeaux Bakery: Twice baked croissants with almond frangipane, sweet & savoury sweet potato pie filling & marshmallow, topped with caramelized pie crust & toasted marshmallow

Elaichi Patisserie: Croissant filled with shredded tandoori chicken and herby yogurt to give a tangy offset to the spices.

Daan Go Cake Lab (Richmond): Savor this extra-crispy croissant tart, filled with a silky smooth Thai milk tea crème catalan for a unique twist on a classic treat.

Footo Croissant: Tiramisu Croissant topped with tiramisu cream made with mascarpone cheese, whipping cream, egg, sugar, espresso, cocoa powder, alcohol.

Mon Paris Patisserie (Burnaby): Chocolate croissant filled with chocolate custard cream and dipped in dark chocolate.

A la Mode (Nov 1 - 11):

Zesty lemon curd, topped with caramelized black truffle, black berry, cream Chantilly and a mango-spiced half-sphere jelly.

Kozak Ukrainian: A fusion of Asian and tropical flavours, blending the nutty richness of Ube (Purple Yam) with the vibrant citrusy notes of passionfruit.

Bel Café: Round butter croissant baked with a decadent salted caramelia & dark chocolate cookie, filled with luscious tahitian vanilla custard

Pourquoi Pas Patisserie (Coquitlam): Croissant dough, caramelized sugar, pecans, pecan praline, vanilla whipped ganache and candied pecans. 

To Live For Bakery & Cafe: Mocha pastry cream, white chocolate whipped ganache & dipped in coffee infused white chocolate

(PAUL Le Café): Flat croissant topped with caramelized sugar, white chocolate, crunchy pistachios, & delicate rose petals.

Ruby Bakery (Nov 1 - 14): Macaron topped Croissant filled with Jochung (Korean caramel sauce) diplomate cream and Yakgwa (Korean traditional sweets) paste.

Daan Go Cake Lab (Richmond): Inspired by one of our signature beverages, this croissant is shaped like a coffee bean, dusted with cocoa powder, & filled with a rich yin yeung-flavored pastry cream.

Dilemma by Catch122

(North Vancouver): Croissant donut | jalapeno infused yuzu curd | brûlée sugar top

Daan Go Cake Lab (Richmond): Enjoy our ultra-flaky croissant and decadently chocolatey chocolatine—now in an extra-large size for even more indulgence.