Gotta Eat This: The Cruffin
A croissant/muffin hybrid — what could be better?
December 29, 2017
photography Adrien Veczan
It’s no secret that Edmonton’s patisserie scene has been booming lately — spots offering up French treats are popping up all over the city. La Boule Patisserie and Bakery is just one of them and, while it does a solid job with traditional treats such as tarts and eclairs, it has one trendy offering that has captured our hearts. We’re talking about the cruffin.
Hybrid treats are no new things — in 2013 the world fell in love with chef Dominique Ansel’s creation, the cronut. And the cruffin, created at Luna Croissanterie in Melbourne, crafted here by La Boule’s pastry chef, Jennifer Stang, is a gem.
It is, as it sounds, a cross between a croissant and a muffin — incredibly flaky, yet rich and dense around the edges where all those buttery croissant layers are pressed together in the muffin tin. The flavour line-up varies slightly according to season, but you have several options to choose from, including a chocolate cinnamon cruffin and a peaches and cream variety. Those who don’t particularly love sweets can opt for a savoury mushroom, pecorino and herb cruffin.
8020 101 St., 780-760-2253, laboulebakery.ca
This article appears in the January 2018 issue of Avenue Edmonton. Subscribe here.