First, there was the Cronut—an unbelievably indulgent croissant/doughnut pastry creation by the Dominique Ansel bakery in Manhattan’s SoHo. A spinoff of wanna-be cronuts, spread across the country (including at Dunkin Donuts), and even led to alternatively named hybrids like the Doissant and Brioughnut.
But there’s a new kid on the block, who most likely won’t live up to Cronut fame, but may make a name for himself: the cruffin, a flaky, croissant muffin mashup created by San Francisco bakery Mr. Holmes Bakehouse. The cruffins, shaped like little sugar-coated ice cream cones, are filled with custard, caramel, strawberry milkshake, Fluffernutter cream or 2 other flavors. The bakery (which affectionately refers to its customers as “holmies”) begins selling cruffins at 9 am every day, and closes when they are sold out. Ry Stephen, 28-year-old pastry chef, said they take 3 days to make. The cruffin frenzy has built up to near-cronut levels; someone broke into the three-month-old bakery this spring and stole a binder of hundreds of recipes.