Los Angeles croissant aficionados have a new destination to flock to as a Highland Park bakery just opened and is already causing a stir in the city's pastry scene. Known as Fondry, this latest venture is brought to the neighborhood by the masterminds behind the popular Kumquat and Loquat coffee shops, AJ Kim and Scott Sohn. According to LA Eater, Fondry made its debut on April 20, 2024, drawing in lines of eager customers and selling out its stock in just 90 minutes during the first two days.
Kim's collaboration with partners Ivy Ku and Travis Chan has brought international expertise to the table. Ku, an alum of Le Cordon Bleu in Paris with a professional baking stint in Hong Kong, and Chan, who was brought on board to help with operations, complete the team behind Fondry's anticipated success. "We like to begin with something very simple and something very basic, develop the quality," Kim explained in his approach, paralleling what he did with his coffee shops. Fondry's croissants are the outcome of extensive research, including travels to South Korea, Japan, and New York to perfect their recipe.
The establishment offers an array of 13 different types of croissants, from the classic plain to the decadent triple chocolate and savory ham and Gruyere. Other varieties include kouign amann and a keu-loong-gi, a sweet flat croissant that draws inspiration from Korean pastry traditions. What sets Fondry apart is their meticulous method of preparing croissants, using a blend of flours that achieve a crispy exterior and airy interior that purists seek out.
Each croissant undergoes a cold fermentation process before proofing and shaping, ensuring the perfect rise and texture upon baking. Staff members are vigilant, taking notes post-bake to continuously refine the process. As Kim told LA Eater, the croissants are thought to be an essential complement to coffee, which is, why the bakery has made it their star offering. With growing buzz and a sell-out start, Fondry is shaping up to be a staple for pastry lovers in LA.
