The story
Since 1911, Rinkoff Bakery has been a fixture on Jubilee Street, and the Frama Twins recently brought its modern cult creation into the spotlight. The twins describe the bakery’s signature Crodoughs as “creative deep-fried pastries that are indulgent and greasy, perfect for food porn lovers.” This hybrid of croissant and doughnut has clearly earned Rinkoff its devoted following.
The menu offers several iterations of this decadent treat, including a Peanut Butter Crodough, an Apple Crodough, and a Lotus Biscoff Crodough. Each one delivers the same rich, satisfying crunch that makes this historic bakery a destination for those seeking a truly over-the-top pastry experience.
Synthesised by AI from every creator’s review. First reviewed 2025.
Most-loved dishes
AI summary of what 3 dish mentions say about the food
Reviewers rave about the apple crodough, a genius hybrid of croissant and doughnut. The overall vibe is pure, indulgent comfort, delivering a warm, sweet nostalgia in every bite.
“This Crodough has apple inside and caramel on top. The apple is minced into a creamy filling that's fresh and very good. The caramel on top is not too much, just enough to do its job. The dough is nicely fried and greasy — it's a 'fat' product, but the apple makes it a bit lighter. Inside it's like donut dough, outside like croissant. I think this might be even better than the peanut butter one.”
What creators say
1 creator has covered Rinkoff Bakery. Most active: Frama Twins
A historic London bakery since 1911, famous for its Crodoughs — creative deep-fried pastries that are indulgent and greasy, perfect for food porn lovers.
Dishes mentioned
Peanut Butter Crodough
This is a Crodough — a cross between a donut and a croissant. This one has peanut butter and raspberry jam on top. The dough is soft and fairly flaky, more like a donut inside with a croissant-like exterior, and you can taste the frying oil. The peanut butter is in big chunks and there's a lot of it — so much that it's very pasty and hard to swallow. I would have preferred some jam inside too, because biting into just peanut butter was too heavy. The jam on top helps cut through the richness a bit. If you don't like peanut butter, this is not for you.
Apple Crodough
This Crodough has apple inside and caramel on top. The apple is minced into a creamy filling that's fresh and very good. The caramel on top is not too much, just enough to do its job. The dough is nicely fried and greasy — it's a 'fat' product, but the apple makes it a bit lighter. Inside it's like donut dough, outside like croissant. I think this might be even better than the peanut butter one.
Lotus Biscoff Crodough
This is the Lotus Biscoff flavor. The cream on top is very sweet, while the Lotus cream inside is not that sweet, so they balance each other out perfectly. The dough is the same as the others. If you want a lighter option go for the apple one, if you want something more indulgent go for this. I think this might be the best one we tried at this bakery.
