London bakery Foxcroft & Ginger is launching a ‘cruffin’ on Friday (6 March) – the latest in bakery hybrids.
The croissant/muffin mix follows the much-loved cronut, which was invented by French-born New York chef Dominique Ansel. The Foxcroft & Ginger cruffins will be made using its secret sourdough croissant mix, which is hand-folded using French butter, Instead of using a croissant mould, the pastries are then baked into a muffin shape, allowing plenty of space inside for fillings.
They are then dusted with cinnamon sugar with the finished product crunchy and flaky on the outside and full of filling inside. Fillings include a chocolate ganache; nuts and caramel; or custard and jam.
Priced at £2.70, they are available from the bakery at its sites in Soho and Whitechapel, as well as Old Street Underground Station from April.
The company is run by husband and wife team Quintin and Georgina Foxcroft.
The cruffin was born in the US and one venue to offer it is the Mr Holmes Bakehouse in San Francisco.
Meanwhile, Ansel, of the eponymous restaurant and the chef who began the bakery hybrid craze, is opening a second venue in New York’s West Village area soon.