The Bagel Store in Brooklyn is making sure you never have to make tough decisions when it comes to breakfast again. No longer will you have to think "croissant or bagel?" again -- you can officially do both.
2013 saw many bakers and chefs combining croissants with other delicious pastries; we had the Cronut, which was (and still is) a big deal, but the Cragel is a piece of art. The solid and strong disposition of a bagel, the fluffy and soft make-up of a croissant make this new creations sound absolutely irresistible when it comes to baked good options. The Bagel Shop can expect a spike in customers with this new breakfast masterpiece.
What's Driving This Trend
- Pastry Mashups
- Creating unique and indulgent treats by combining different pastries for a delightful eating experience.
- Hybrid Treats
- Blending two distinct pastries together to create a new, exciting treat that appeals to both croissant and bagel lovers.
- Breakfast Innovations
- Pushing the boundaries of traditional breakfast options by introducing innovative and irresistible baked goods like the Cragel.
Who This Affects Most
- Bakery
- Opportunities to experiment with various pastry combinations and create unique, in-demand products like the Cragel.
- Cafe/restaurant
- Creating a buzz and attracting customers by offering creative pastries and hybrid treats on breakfast menus.
- Food Retail
- Introducing and marketing pastry mashups as a new and exciting category within the baked goods market to cater to adventurous consumers.
