Where Rebellion Meets Pastry

The first “crime” was a cruffin. Croissant dough baked into a muffin shape—golden and shattering on the outside, filled with silky vanilla custard and tart raspberry jam inside. A friend took two home—one for herself, one for her husband—and nearly kept them both. That moment sparked something bigger: the pursuit of a pastry so good it demands to be eaten in secret.

Twisted Croissant was founded by two people with a shared love for butter, flavor, and culinary mischief. Together, they set out to reimagine what pastry could be—obsessively testing, tweaking, and dreaming until excellence became the baseline.

Kurt brought years of experience in classical pastry technique, while Yan brought a deep-rooted philosophy shaped by Asian flavors and an uncompromising belief in balance—especially the rule: never too sweet. Many of Twisted’s cult favorites grew from their shared inspirations: char siu croissants for Lunar New Year, black sesame lava donuts, matcha-yuzu cheesecake, and truffle-ham croissants, just to name a few.

In Portland’s culinary playground, Twisted Croissant continues to redefine what a modern patisserie can be:

• 3 a.m. dough preparation using butter from a trusted local dairy

• Coconut–purple yam truffle filling tested 37 times for the perfect ooze

• Heated team debates over “just 5% more sesame aroma” turning into buttery skirmishes

This is what we call delicious neurosis. While others mass-produce pastries, we hand-finish every detail. While fleeting trends fade, our classics are on Version 89. This isn’t just about sustenance—it’s about chasing that pupil-dilating first bite.

So when you bite into a Twisted Croissant creation—be it a croissant, tart, donut, or dessert—you’re tasting a love letter to flavor, written in butter, sugar, and audacity.