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Le Crookie: after the cronut and the cruffin, latest croissant hybrid takes Paris by storm
Teenagers queue outside bakeries to buy pastry seen on TikTok that puts American twist on French pâtisserie
Even in the sort of downpour that usually empties streets, clued-up teenagers gathered outside the family-run bakery in the 9th arrondissement, desperate to get their hands on one thing: its owner Stéphane Louvard’s invention, le crookie. Arriving a decade after the New York-based French pastry chef Dominique Ansel revealed the recipe for hiscronut, the crookie is the latest in a long line of hybrid croissant offerings to cause international fervour. In 2013, when Ansel first brought the cronut, with its glazed doughnut outside and flaky pastry inside, to New York, they sold out so quickly that a black market arose on advertising website Craigslist.
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