Kroissant is New Cairo’s Whimsical Wonderland of Croissant Creations

Let’s address the elephant in the room: adulthood is a scam. One minute you’re lounging on a beanbag throne in a dorm room that smelled of instant noodles and ambition, the next you’re Googling “can you patent a nap?” while your local café side-eyes your three-hour laptop squat. The modern world is ruthlessly partitioned—eat here, work there, caffeinate everywhere—as if joy were a limited resource. But what if I told you there’s a rogue enclave where the only exit strategy is… not exiting? A place where croissants moonlight as burgers, shisha wears a French beret, and the chairs might just hug you back?

Buckle up, Goldilocks. We’ve found your porridge.

Naturally, your curiosity and disbelief are getting the best of you, but here comes Kroissant - by Millions, located in New Cairo’s Muse El Midan. Conceived as the rebellious lovechild of founder Abdelelah Karzon’s ADHD and a Parisian patisserie, this cerulean-blue lair is where flaky pastry collides with Palestinian pride, and your 9-to-5 workday implodes into a 7am-to-midnight vibe, quite literally as they’re open from 7 AM to 1 AM. “Why should croissants be confined to breakfast?” Karzon tells SceneEats.

Also known as Bido, Karzon’s CV zigzags like a choose-your-own-adventure novel: architecture grad, digital media maverick, globetrotter of 62 countries, and CEO of a buttery empire. Karzon’s journey began in a cloud kitchen, which then expanded to a factory along his family business Millions Gourmet. Six years later, his factory pumps out laminated miracles across three floors—hot meals, salads, and sandwiches.

But Kroissant is his pièce de résistance: a Wonka-esque fever dream where everything is made with croissant dough, from Croffles, Cruffins, Croissant Burgers to Croissant steak or chicken ‘sandwiches’ that scoff at the idea of a breakfast-only pastry. Even their coffee is dubbed Croffee, because it’s served with a miniature croissant for a side-bite.

The space itself is massive, spanning two floors with indoor and pet-friendly outdoor seating, and a drive-through to grab your morning coffee. You can even make your own croissant because yes, that is an option. “Just dream and we will deliver, I am here to make people's dreams come true,” Karzon says. “I put everything I like in one place: food, colour, branding, even architecture and interior design wise, I had two engineers with me and I was the third engineer, so I did everything, I got my hands dirty. Yesterday, I was even unclogging a pipe with my hands.”

The attention to detail is reminiscent of a love story set in a cartoon bakery; the napkin holders are croissant-shaped, the over-the-counter displays are lined with bespoke croissant-themed designs, there are croissant-shaped tables (yes, really), and it’s all tied together with a cerulean blue branding scheme - dubbed Kroissant blue, a nod to Karzon’s favourite colour. But, perhaps the most outrageous flex? They’re introducing shisha, which blends effortlessly in the cerulean blue hues. “We didn't want to have a bakery house, we wanted to have a hub where people would come and have no excuse to leave.” It’s the kind of chaotic brilliance that feels almost illegal, and yet, in the grand scheme of Cairo’s anything-goes café culture, it makes perfect sense. Why should anyone have to leave to get their fix when they could be puffing away alongside their Croffle and Kroffee? Efficiency, in its most decadent form.

Of course, the name isn’t just a quirky twist on spelling—it’s a nod to Karzon’s Palestinian heritage. The space subtly weaves in cultural references, from Kufiyes in the branding to staff donning illustrations of Naji al-Ali. Even the olive oil in the salads and the za’atar in the croissants is Palestinian and, and, in a city where boycotts are more than a passing trend, Kroissant walks the talk, sourcing 95% of its ingredients from boycott-friendly alternatives. Their ingredients are chosen to deliver the highest quality. "We use only French flour, T45 and T55, the finest in France. Our butter comes from New Zealand, made specifically for pastries.”

But Kroissant’s secret weapon isn’t its butter (though, god, the butter). It’s the family circus behind it with everything being done and sourced inhouse to be able to maintain and deliver on quality. And for Karzon, that personal touch extends to the customers . "I love being social. If you come here, I want to meet you, talk to you. Now when you go to any coffee house or restaurant there is a very low chance to meet the owner and I don't like that. One of us is always around, if I am not there, my brother is there, there is always someone from the family here to have a chat.”

So, when you go sit there, indulging in a Croffle while contemplating a shisha order, you realise: sometimes, doing too much is exactly the right amount.