28/05/2026
Poppyseed, black sesame and yuzu cruffin. It started as a lemon poppy seed cake.
Then we got carried away.
The idea was simple enough: take the logic of a classic lemon poppy seed cake and rebuild it as something with more pizzazz.
What we ended up with is this — a cruffin laminated with black sesame and whole poppy seeds pressed between every single layer of sourdough croissant dough, filled with a bright, zingy yuzu curd, and rolled in a gomasio sugar crust.
The croissant lamination part sounds straightforward. It isn’t. Getting black sesame and poppy seeds to behave inside croissant layers — to stay where you put them, sheet cleanly (and without ruining the sheeting machine, prefferably), hold their structure through the folds without migrating into the butter layers or tearing through the dough — took some testing and dissapointment. The raw spiral tells you everything: each layer distinct, the seeds evenly distributed, the geometry as we wanted it.
The yuzu curd is cold, acidic, aggressively citrusy. It floods the interior when you cut in. On its own it was almost too bright — the sesame needed a voice of its own to hold against it.
So we rolled the whole thing in gomasio. Toasted black and white sesame ground, used to coat the exterior, hits you first, and gives the nuttiness somewhere to live before the yuzu takes over.
A lemon poppy seed cake, if a lemon poppy seed cake decided to become something else entirely.
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