OUR STORY

The first “crime” was a cruffin. Croissant dough baked into a muffin shape, golden and shattering on the outside, silky with vanilla custard and tart raspberry jam inside. A friend took two home—one for her, one for her husband—and almost kept them both. That was the moment Kurt, then a pastry chef in Seattle, realized he was onto something worth chasing.

For the next few years, he worked obsessively to stretch that moment of bliss—experimenting with new pastry forms, fine-tuning flavors, and testing batch after batch until perfection became the baseline.

When Yan entered the picture, everything expanded. As Kurt’s business and life partner, she brought a “never-too-sweet” philosophy and a love of flavors shaped by her Asian upbringing. Many of Twisted’s seasonal and Asian-inspired treats were born from Yan’s favorites: char siu croissants for Lunar New Year, black sesame lava donuts, matcha-yuzu cheesecake, truffle-ham croissants, and more.

In Portland’s culinary playground, Twisted Croissant pushes the boundaries of what a modern patisserie can be:

• 3 a.m. dough preparation with butter from our trusted local dairy

• Coconut–purple yam truffle filling tested 37 times for the perfect ooze

• Team debates over “just 5% more sesame aroma” escalating into buttery skirmishes

We call it our delicious neurosis. While others mass-produce pastries, we hand-finish every detail. While trends vanish in days, our classics are on Version 89. This isn’t just about feeding people—it’s about chasing that pupil-dilating first bite.

So when you bite into a Twisted Croissant creation—be it a croissant, cake, tart, or donut—you’re tasting a love letter to flavor, written in butter, sugar, and audacity.