Wildflour Cafe + Bakery's version of the cronut. Photo by Vladimir Bunoan for ABS-CBNnews.com
MANILA – Wildflour Café + Bakery, which is known for being the first to introduce New York’s trendy “cronut” to Filipinos, announced Monday that it will stop selling the hybrid pastry by the end of the month.
On its Facebook page, Wildflour declared January 31, 2014 as the “time (or day) of death” of its hugely popular version of Dominique Ansel’s cronut.
“Like the show F.R.I.E.N.D.S., we’d like to quit while we’re ahead and announce that by the end of this month, January 2014, we are discontinuing production of our cronut,” the Facebook post read.
“Thank you, Wildflour customers, for all the love (and line formations) you’ve shown us. We are truly grateful. Now, back to the bakery,” it added.
Wildflour noted that its other pastries “want stage time and adoration, too,” and this cannot happen with the immense popularity of the croissant-donut hybrid.
“This isn’t to say that the cronut won’t return. Maybe in the future, when we can’t bear our longing for all that butter and cream, the time will be right for a cronut comeback,” it wrote.
As the restaurant stops producing cronuts, Wildflour said it will soon release a new dessert, an Italian filled donut called the bombolini.
“The silver lining? A very delicious one: we’ve got a wonderful crème brulee bombolini to help you grieve,” it said.
Shortly after Wildflour introduced the cronut to the Philippine market, several others have unveiled their own versions of the sweet treat.