It's been a few years since the world was hit with Cronut fever, the donut-croissant hybrid from New York pastry chef Dominique Ansel. Now, a new transformation of a croissant has emerged: the croissant cube!
Who came up with this peculiar croissant? Fine Dining Lovers tells you all about it!
The croissant cube is the brainchild of Swedish baker Bedros Kabranian, a member of the Swedish national pastry team. The creative pastry chef wanted to give a new shape to the iconic French breakfast bread, without imagining for a moment the commotion he was going to provoke on Instagram between purists and enthusiasts.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.