Stuffed croissants, from a simple ham and cheese to a sweet marmalade or crème-filled pastry, are delicious and a great lift in the morning.
However, the latest trend for these flaky delights is taking the art of the croissant to a whole new level. Take the red velvet stuffed croissant from New York’s Union Fare, which is filled with cream cheese frosting and topped with cake crumbs (above). They also do a matcha variety.
Then there’s Sydney’s Textbook Boulangerie Patisserie, who do different filled croissants weekly, like blood orange and ginger custard topped with blood orange marshmallow.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.