Take a look at the croloaf..The cronut from Dominique Ansel, apart from causing a large number of people to stand in line for hours to spend $5 on a sweet, has also caused many bakers and pastry chefs to head back to the kitchen and try to create their very own hybrid desserts.
The latest baked invention to catch our eye is this Croloaf recipe - a croissant style pastry that's baked inside a loaf shaped pan. The croloaf is basically an easy way to slice off a chunk of croissant and spread whatever you desire on it.
It was created by Not Without Salt and unlike the rather tricky cronut recipe this seems like a simple guide to follow. We love the idea of a croloaf sandwiches.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.