Trends in Bakery Foods: Beyond the Cronut

With the phenomenon of the Cronut last year, bakery products are becoming more inventive and just plain more fun. Chefs across the country are looking for ways to set themselves apart from the competition, and hybrid bakery items are the hot ticket item. Some of the best are inspired by the Cronut master, and others are a simple fusion of bakery items from different cultures, resulting in something entirely new and unique. Let’s look at some of the most recent and popular treats according to the internet:

Alfred Coffee – a coffee shop and kitchen in Los Angeles, they have a really interesting item on their secret menu: the edible espresso cup. Most likely inspired by “Chocolate Chip Cookie Shots” of Ansel fame, the cup is a waffle cone, lined with chocolate and served with your choice of espresso or machiatto.  (Twitter: #AlfredCone)

Afters Ice Cream – The brainchild of Scott Nghiem, Afters Ice Cream features a culinary creation said to rival the Cronut, and it’s called the Milky Bun. Essentially it’s ice cream encapsulated by a donut that is made to order. In flavors like jasmine milk tea, churro, and almond cookie, the bun has taken the West Coast by Storm.

Creffle Café – Take a crepe and cross it with a Belgian waffle and an eggette (a Cantonese egg-fortified bubble waffle), and you get the Creffle. It is crispy on the outside and has a soft fluffy center and can be served with sweet or savory fillings. One of the house specialties is a coffee marinated meatball that you can tuck up inside your Creffle.

The Bruffin Café – essentially the Bruffin is a pastry similar to Brioche that is layered with toppings from around the world, then rolled up and baked in a muffin tin. The flavors lean more to the savory side and include the Indian (Masala Curried Chicken, Chick Peas and Paneer Cheese) and the Spanish (Chorizo, Manchego Cheese and Ancho Chile) among its 12 savory flavors. Sweet versions include blueberry mascarpone and vanilla apple almond.

Church’s Chicken – the Oreo biscuit is a thing, and Church’s just rolled them out on December 1st as an LTO through December 28. It is biscuit dough stuffed with Oreos, and once it is baked, it is drizzled with a sweet vanilla icing.

Frangelli’s Bakery – a hybrid cannoli and donut pastry, called appropriately the “Donnoli”. Cut open a fresh made donut and fill it with chocolate chip cannoli filling, and you have one tasty dessert.  You’ll have to fly to Philly for this one though.

Leadbelly’s/Eli’s Cheesecakes – Cheesecake Beignets are a collaboration between Leadbelly’s and Eli’s cheesecakes and consist of Eli’s Cheesecake tucked inside Leadbelly’s burger bun dough. It is fried and then dusted with powdered sugar.

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