The latest competitor to Dominique Ansel’s cronut has arrived.
London artisan bakery Foxcroft & Ginger will start selling on Friday the “cruffin,” a hybrid croissant-donut pastry, Business Insider reported Wednesday. The cruffins are hand-folded in-house with French butter and a “secret sourdough mix,” and then baked into a muffin shape with fillings such as chocolate ganache, custard and jam.
Foxcroft & Ginger isn’t the first to unveil the cruffin, though. Mr. Holmes Bakehouse in San Francisco, for example, already has its own cruffin, and it’s so popular the bakery says someone may have stolen their recipe. Other outlets have tried to cash in on the hybrid pastry craze, with chains like Dunkin’ Donuts offering a croissant-donut pastry.
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