Even though people have been combining donuts and croissants for a while, the cronut is getting a brioche twist with the brioche feuilletée. Created by MarieBette Cafe owner Patrick Evans, the newest hybrid pastry has been dubbed by French-challenged foodies 'the bronut.' Other names include the crioche and broissant. Available in delicious and decadent flavors such as hazelnut, almond and praline, the laminated brioche treat is a mouth-watering alternative to those who are so over the cronut, but are still willing to give mashup desserts their due.
Blog Charlottesville29 describes it as light with a dusting of sugar crystals. The flaky brioche (the English translation of brioche feuilletée) has been selling out at the bakery.
Sugary Brioche Cronuts
The Brioche Feuilletée or 'Bronut' is the Latest Flaky Hybrid Pastry
Trend Themes
1. Brioche Feuilletée - The brioche feuilletée or 'bronut' trend offers opportunities for bakeries to create innovative flaky hybrid pastries.
2. Mashup Desserts - The mashup dessert trend presents opportunities for culinary professionals to experiment with unique flavor combinations and create indulgent treats.
3. Alternative Pastries - The trend of alternative pastries like the bronut provides an opportunity for bakeries to offer delicious and decadent options to customers looking for something different.
Industry Implications
1. Bakery - The bakery industry can capitalize on the brioche feuilletée trend by incorporating it into their menu and attracting customers with innovative hybrid pastries.
2. Food and Beverage - The food and beverage industry can explore the mashup dessert trend to create unique and indulgent treats that cater to the evolving tastes of consumers.
3. Culinary - The culinary industry can embrace the trend of alternative pastries and introduce them as innovative options on their menus, appealing to customers seeking new taste experiences.