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.
Why This Trend Is Growing
- Brioche Feuilletée
- The brioche feuilletée or 'bronut' trend offers opportunities for bakeries to create innovative flaky hybrid pastries.
- Mashup Desserts
- The mashup dessert trend presents opportunities for culinary professionals to experiment with unique flavor combinations and create indulgent treats.
- 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.
Industries Being Reshaped
- Bakery
- The bakery industry can capitalize on the brioche feuilletée trend by incorporating it into their menu and attracting customers with innovative hybrid pastries.
- 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.
- 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.
