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Introducing The Cruffin, D.C.'s Latest Hybrid Dessert

Another stab at cronut-like glory.

The Cruffin
The Cruffin
Missy Frederick is the Cities Director for Eater.

Ever since the cronut took the pastry world by storm years ago, hybrid desserts have been the rage for pastry chefs. The latest version in D.C. comes from Bayou Bakery's David Guas. In short: behold the cruffin.

This croissant/muffin hybrid, inspired by pastries popular in Australia (Bayou Bakery director Tress Wiles was a fan during her travels there), is made with croissant dough but prepared in the style of a kouign-amann (a French pastry which had its own moment). The dish is tossed in sugar, stuffed with praline crunch pastry cream after baking and finished with a glaze.

Bayou Bakery will carry the dish on Fridays only, until supplies run out. Tomorrow will be its first run at both locations, beginning at 10 a.m. They're making only 24, so interested eaters should arrive early. The price is $4.20.