Is Cruffin the NEW Cronut?

In 2013 Famous chef Domonique Ansel created a mashup of a flaky croissant and a cream-filled donut. He called it the Cronut. People from all over began traveling to his bakery and created lines that wrapped blocks around the establishment. These Sweet Flaky pastries were sold out in minutes, and it was safe to say that the Cronut was a hit! Since 2013 Ansel has opened multiple bakeries in New York, Hong Kong, and Las Vegas and continues to be successful.

With something so simple blowing up on social media and becoming the new trendy food item, chefs all over became recognized for their creative concoctions. The Cronut brought light to things like the “Pake” (Pie+cake), “Dangle” (Danish+Bagel), and even the “Cruffin” (Croissant+Muffin).

In 2013 The Cruffin was created by Australian chef Kate Reid. Her Creation, the “Cruffin,” consisted of molding Proofed Laminated dough into a muffin pan, filling it with creams and jams, and then topped with a sprinkle of sugar. This Delicious Pastry is not easy to come by in the US; however, you can find them in New York LES Bakery Super Moon Bakehouse.

Super Moon Bakehouse specializes in “imaginative sweet & savory treats.” from Mimosa Cruffins filled with prosecco orange jam to fluffernutter eclairs filled with a peanut butter marshmallow creme. The possibilities are endless, especially because the bakery changes its menu weekly and always has new items. While some may say the Cronut was overplayed and is officially outdated, the Cruffin is the new hot item and is completely underrated. With the creative flavors supermoon bakehouse has under its belt, they will be the ones to put the Cruffin on the NY scene. If you get the chance to stop by, you can find the bakery at 120 Rivington st, New York, NY 10002. It will definitely be a treat.