Biscuits appear to be the Uniqlo T-shirt of the cake industry; they just keep coming up with new looks with it. Similar to Cruffin, a baguette baked in a sauce pan was first introduced by the renowned Melburnian shop Lune Croissanterie.
Then came the famous pastry chef Dominique Ansel’s croissant-dough cross Cronut, which was so popular that he soon registered its title.
Singaporeans were enthralled by Croons, spiral croissants reminiscent of a crispy disc, which were first made available below by homegrown bakery Swirl Rolls and introduced by New York City bakery Lafayette Grand Cafe & Bakery in 2022.
If you are thinking,  , what else can I would with a biscuit? Also, it has actually entered its cookie time. State hi to , Crookie, the presently- popular lovechild of a baguette and chocolate chip cookie. This traditional biscuit was cut in half, stuffed with fresh cookie dough, baked, topped with more flour, and sent up to the pan to turn into a crookie.
Do n’t confuse it with the smashed croissant, a new micro-trend that uses laminated dough that is pressed down before baking to make it appear flat like a palmier rather than puffy (you can try this at places like Keong Saik Bakery and La Levain ).