Is “Chewy” the Next Pastry Trend? Mochi Croissants Are Spreading Across Europe

Author: Eat Well · Feel Well · Live Well Editorial Team

When we think of croissants, we picture crisp, flaky layers of pastry. Now, a new variation combining that familiar texture with the soft, chewy consistency of mochi—the Mochi Croissant—is beginning to appear in bakeries across Europe.

Many versions feature Asian-inspired ingredients such as matcha, red bean paste and purple ube. Crisp and fragrant on the outside, with a soft, springy filling inside, the Mochi Croissant brings two completely different textures together in a single bite.

Enjoying Texture, Not Just Flavor

Among the bakery trends gaining attention in 2026 is the “Texture Mashup”—the combination of contrasting textures, such as crisp and chewy or light and rich. According to food industry research, 71% of consumers consider texture an important part of what makes food enjoyable.

The sound of a pastry being broken open and the sight of a stretchy filling are also highly visual, making this trend particularly well suited to the social media age.

Bringing Asian Textures to a European Classic

Ideas that combine classic pastries with other sweets have attracted attention before, such as the Crookie, which brings croissant dough and cookie dough together.

But the Mochi Croissant represents more than a passing mochi craze.

It shows how traditional European pastries are evolving by embracing Asian ingredients and textures, creating something entirely new in the process.

Perhaps the next croissant will be defined not only by a new flavor, but by that irresistible chewiness that makes us want to take one more bite.

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Editor’s Note

A croissant with a soft, chewy texture.

It may seem like an unexpected combination, but food trends have always emerged where different cultures meet.

By bringing mochi, matcha and ube into traditional European pastries, bakers are creating textures that did not exist before.

Whether the Mochi Croissant will remain a passing trend or become a new classic is still uncertain.

Yet adding just one unfamiliar texture can make an everyday croissant feel fresh again.

Perhaps that small sense of surprise is exactly what today’s pastry trends are seeking.