Angelenos love croissants. In recent years the obsession has reached a fever pitch, thanks to new bakeries that have followed in the footsteps of lauded croissant-makers like Proof Bakery and the erstwhile Konbi. Trendy croissant hybrids have also helped fuel the pastry’s resurgence, including the Cronut, Cruffin and Crookie, as well as viral shapes like cubes and spirals. And while the classic French version has frequently been at the center of L.A.’s croissant craze, in 2025 local bakers are turning to global flavors — reinterpreting the flaky, buttery icon through the lens of their own heritage and childhood memories. Pastry chef Sharon Wang, owner of Sugarbloom Bakery in Glassell Park, purposely sought to challenge her classic European training when creating her signature kimchi Spam musubi croissant. “The idea came from the diversity of L.A. and also a rebellion against working for an organization that favors only European ingredients,” she says. In Victor Heights, Bakers Bench chef-owner Jennifer Yee uses the croissant to reinterpret a beloved generational recipe. “The egg roll croissant is something I’m really …