Cruffins, Brookies and Baissants: Hybrids Remain Popular

Consumers all over the world have a soft spot for hybrid bakery goods: traditional patisserie and bakery classics, but with an innovative twist. A new shape, a new combination of tastes, or a new texture – anything that gives a well-known classic a surprising new twist. Back in 2017, we shared 16 popular hybrid concepts like the townie, the bruffin, the cronut and the donnoli. What hybrids have we discovered since? Get inspired by these nine hybrid treats.

1. Scuffin

Scone-like dough with a dense, crumbly texture, formed into a muffin shape and filled with a treat of fruit preserves: that’s the scuffin. Frog Hollow Farm invented the scuffin using fruit that was too ripe or not aesthetically pleasing enough to meet the demands of retailers. They couldn’t stand off-grade fruit being disposed of as waste. So they turned the fresh fruit into purees, which they used to create some great new products. One of these was the scuffin, which became an instant hit: not too sweet and very filling.

To read the rest of the story, please go to: Puratos Taste Tomorrow