Each year, La Haute Croissanterie launches a themed, limited edition croissant collection. In 2025, guests were enchanted by Blossoms, a celebration of local floral artistry rendered in layers of delicate pastry. This year’s collection is entitled Fruit Kiss. It’s an homage to the vibrancy and lightness of fruit at the peak of its freshness, designed to capture the essence of summer and harness the seasonal bounty of local fruit markets. 

Ten croissants make up the collection, each one created by one of our ambassador pastry chefs. From crisp, clean coconut to peaches redolent with the scent of sunshine, they underpin bold fruit flavors with the subtle indulgence of creativepastry. Unexpected pairings, simple ingenuity and textural contrasts are shared hallmarks of each croissant confectionery, resulting in a joyful treat to be savored alone or with your loved ones. 

Select croissants from the Fruit Kiss collection will be available from June 1 to August 28 in 36 Sofitel and Sofitel Legend properties worldwide. 

Fruit Kiss felt like the perfect opportunity to reinterpret the croissant for the sunny season, with a collection that is joyful, generous and simply delicious. - Anne-Cecile Degenne, Corporate Executive Chef of Sofitel and Sofitel Legend

Chef Lewis Lim is the Executive Pastry Chef at Sofitel Ambassador Seoul and the Ambassador for La Haute Croissanterie in Asia. He’s also closely involved with Fruit Kiss, drawing on his expertise as one of the continent’s best pastry chefs to create two of this year’s specialty croissants: Cherry Kiss and Red Apple Kiss. For both, he decided to approach the fruit as the croissant’s central element rather than reduce it to a simple garnish. This meant capturing each fruit’s natural expressiveness by weaving its flavor, acidity and texture into every element of the croissant from airy center to golden crust. 

Controlling the fruit’s moisture was a challenge overcome by experimenting with confits, gels and creams. These experiments revealed unexpected textures and colors that ultimately became part of the croissants’ identity. Lim’s intention for the collection was that it should “feel like a bright morning … a simple yet vivid moment that lingers.” He achieved this authenticity by balancing the fruit’s natural acidity with the richness of the butter, and in doing so created something light and refined that lasts far longer in your memory than on the tongue.

From the intense burst of ripe cherries to the comforting classic flavors of red apple, here are two French pastry creations to discover in Seoul.   

Inspired by the French elegance of traditional red apple desserts, Chef Lewis Lim breathes new life into a time-honored classic by slow-cooking the apple in vanilla and using it as a luminously tender contrast to the crispness of perfectly baked croissant. 

The briefness of South Korea's cherry season lends a poignancy to this croissant by Chef Lim, which honors its namesake with the rich compote at its heart. The cherries are harvested at the peak of their ripeness and encased in crisp golden layers. 

The art of croissant-making reaches new heights in Dubai, paying homage to the freshness and indulgence of local flavors. Treat yourself and your loved ones to these four sumptuous creations this summer.

An ode to the precision required to know the exact moment that a peach has been poached to perfection, this croissant is another example of Chef Jean-François Le Luherne’s mastery. The soft, velvety fruit is enhanced by the briefest kiss of orange blossom. 

Chef Le Luherne juxtaposes the insistent vibrancy and tartness of passion fruit with the delicacy of vanilla and coriander-infused chantilly cream in this beautifully contrasting croissant inspired by the markets of Dubai. 

Filled with an intense, tangy gel made from sun-warmed apricots, this third pastry by Chef Le Luherne balances its initial impact with a touch of featherlight vanilla and almond chantilly. On top, a slice of dried apricot sits resplendent. 

Impossibly sweet and always evocative of summer sunshine, mango pairs magnificently with flaky, laminated pastry in this gourmet croissant. Intended by Chef Akshay Batra as an edible still life, with a sprinkling of borage flowers that adds the final artistic touch. 

With locally grown Australian citrus at their peak in winter, Sofitel celebrates the vivid freshness of lemons with this masterful French pastry recipe. 

The vivid, unmistakable zestiness of lemon cream fills this croissant, only to be balanced by a topping of weightless ricotta. Chef Ian Burch is the man behind the marriage of these two simple ingredients, which together create something boldly unforgettable.

In Mexico City, revel in the sweet flavors of locally grown raspberries artfully paired with fresh basil in an exclusive creation by Sofitel's expert pastry chef. 

Designed by Chef Mauro Montes Ruiz, this decadent croissant allows sumptuous raspberry jam with a hint of fresh basil to take center stage. Cool, tangy Greek yogurt and a crown of whole raspberries topped with gold leaf provide the support act. 

Intense, bold, yet tender. In Phnom Penh, immerse yourself in the rich, sweet flavor of coconuts with La Haute Croissanterie's Cambodian recipe. 

Inspired by the soft light of a Cambodian dawn, Chef Aymeric Bellet chose the subtle freshness of candied coconut for his epicurean creation. In a show of elegance that is classically Sofitel, each croissant is finished with hand-carved coconut curls. 

In Marrakech, the mellowed honeyness of figs pairs with the golden crunch of a perfectly laminated croissant at Sofitel, inviting you to an experience that's at once unexpected and epicurean.

This sophisticated croissant blends slow-cooked fig with the creamy lightness of slightly sweetened mascarpone. A dusting of cinnamon, a sliver of fresh fig and a gilding of gold leaf completes Chef Ibitssam El Banaoui’s Moroccan masterpiece.