As the parent of a son who’s heavily invested in rep and academy baseball, I travel a lot. Lots of hotel points. My life is like the song, “I’ve Been Everywhere.” Kalispell, Auburn, Seattle, Kamloops, Fort McMurray, Lac La Biche, Calgary, Okotoks, Olds, Lethbridge, Lacombe — and that’s just over the past couple of years. So, safe to say, I’ve eaten a lot of middling hotel breakfasts — dodgy eggs and soggy bacon, long lineups for make-your-own waffles.
So, this summer, Tate’s team, the Edmonton Padres, were in Red Deer to face the Braves in Baseball Alberta Elite League action. Now, this was a daunting challenge, as the Braves are well known for being one of the Cadillac programs in the province. The Braves’ catcher, Nathan Flewelling, was taken in the 2024 MLB draft by the Tampa Bay Rays. And, about a month later, the Braves would go on to win the provincial championship. Going to Red Deer means you’re about to take a weekend’s worth of beat-downs. So, you try and make the best of it.
Breakfast was a surprise. When you check into a Quality Inn, you’re expecting, well, another “meh” hotel breakfast. But, inside the hotel is an independent restaurant called the Local Croffle House, which is a breakfast/diner spot in the morning, and an Asian fusion restaurant at night.
So, what s a croffle? It’s what happens when you take buttery, flaky croissant pastry and shape it into a waffle, or what sort of looks like a waffle. You cover it in syrup, have berries on top, and you eat it with a fork and knife. Get the brown-sugar variety for added sweetness.
Is it a gimmick? Yeah, but one that… works. The croffle is indeed flaky, and pillowy soft in the middle. With a kiss of syrup and cream, it’s like a sweet cloud. And, as far as hotel breakfasts go, it’s the best one I’ve had this year, narrowly edging out the huevos bar at the Best Western in Auburn, Wash. Yes, I feel like I could write a book about hotel breakfasts. Maybe I will pitch that to my agent. Or not.