bake - March 2019 - 42

pastries

Pastry Hybrids
The pastry world is embracing the hybrid in full force. On

2.0

display at the biggest foodservice and pastry exposition of the
year, Sirha in Lyon, France, exhibitors such as Bridor introduced
innovative new products. Bridor unveiled the Breizh'n'Roll,
inspired by the traditional kouign amann.
Breizh'n'Roll is a recipe inspired by the traditional Breton
kouign amann made from croissant dough, along with butter
and sugar. The texture is both crispy and soft. Made with 100%
pure butter, each 85-gram pastry features a golden, caramelized crust after baking. It is delivered frozen and bakes in less
than 20 minutes.
Innovation in the pastry world continues to spread across the
United States, as well. In celebration of National Croissant Day
(Jan. 30), Panera Bread unveiled a new collection headlined by
the almond croissant - a freshly baked, traditional butter croissant filled with cream, topped with sliced almonds and dusted
with powdered sugar.

In Campbell, California, Manresa Bread partner and head baker
Avery Ruzicka has expanded offerings at her bakery's third

Also new, Panera's Cheese Brittany is a flaky butter pastry

location with weekend brunch, a daily happy hour and a selec-

named for the Brittany region in France where it originates.

tion of delectable new toasts, starting Feb. 9. Located 50 miles

It is stuffed and topped with cream cheese filling. The Cherry

south of San Francisco, the cafe opened in November and

Cheese Brittany is stuffed with cream cheese filling and topped

features an all-day menu, with options ranging from a Benton's

with cherry filling.

bacon, egg, and cheese sandwich to parmesan churros and a
fancy iceberg wedge.

Panera's croissant collection includes a traditional croissant
and the chocolate croissant, which is made with a chocolate-

Ruzicka pulls inspiration and produce from the Campbell Farmers'

flavored cheese filling and is topped with a chocolate drizzle

Market - hosted weekly right outside the café doors - and crafts

and powdered sugar.

menu items showcasing seasonal products alongside her housemilled artisan breads and laminated pastries.

In February, Godiva Chocolates opened its first North American
café at Penn Station in New York City. The new café experience

Expanded brunch offerings include a seasonal French Toast

features a wide variety of Godiva chocolate-based items such

with house-made jams (currently featuring Manresa Bread's

as hot chocolate, muffins, cookies, affogato, chocolate-dipped

signature levain topped with mascarpone and passion fruit),

strawberries and croiffles. The croiffle is a croissant-waffle hybrid

as well as the Croissantwich with Benton's bacon, fried eggs,

that consists of a freshly-made buttery croissant pressed into a

hollandaise sauce and market vegetables.
In San Antonio, La Panadería recently introduced the Croncha.

The sweet versions of the croiffle include the Dark Chocolate

The pastry combines a flaky croissant bottom and the crumbly

Croiffle and Milk Chocolate Croiffle, at $5.95 each. Savory

sweet top of the Mexican concha. It was created by owner and

options are Three Cheese Croiffle, Ham & Swiss Croiffle, Bacon,

baker David Cáceres, after he was inspired by the invention of

Egg & Gouda Croiffle and Sausage, Egg & Gruyere Croiffle.

another hybrid pastry, the manteconcha.

42 < MAR 2019 | bakemag.com

JOHN UNREIN

hot waffle that will be available in both sweet and savory flavors.

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bake - March 2019

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