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First we got cronuts — a literal croissant-donut hybrid. Now someone in San Francisco has introduced the cruffin which, as the name implies, is a cross between a croissant and a muffin.  

The cruffin doesn’t look as sinful and deadly as a cronut — the outside is flaky and the inside, spongy. But slice it open and you’d take back that initial thought. You’ll discover that the popover-looking pastry is stuffed with different fillings like passion fruit curd and coffee crème.

Since its debut at Mr. Holmes Bakehouse, it’s been attracting long queues, usually extending until around the block, and flooding the Instagram with drool-worthy photos.

Let’s give it some time to see if it does reach cronuts status — maybe then someone will do something similar in Manila.

In the meantime, get your cronut fix at Bronuts (Food on Four, 4th floor, SM Aura Premier, Bonifacio Global City, Taguig) and  Wildflour Bakery+Café (4th Ave. corner 26th St., Bonifacio Global City, Taguig; +63 2 8567600, +63 2 5718588, Podium; +63 2 8087072, Salcedo).

(Photo: nsmbl.nl)

(Photo: Mr. Holmes Bakehouse Twitter)

(Header photo: macaro-ni.jp)