The Croloaf Is the Newest Frankenpastry
After introducing you to the Crois-Kie last week, we have news of yet another new hybrid pastry. It’s called the “croloaf,” which, if the catchy portmanteau isn’t enough of a clue, is a croissant-bread loaf hybrid. And like the humble loaf of bread, this is one breakfast carb mash-up that is available to all, without lines or waiting lists—if you live in the UK, that is. Marks & Spencer, which is billing the croloaf as the “perfect fusion of the French and British breakfast,” will begin selling the loaves at its stores this week for £2.40. That’s less than the cost of a Cronut at Dominique Ansel’s new London bakery, which will cost you £4.
The croloaf looks like a bunch of croissants squeezed into a bread pan, and that’s essentially what it is. But unlike croissants, which should be eaten the day they’re made, the croloaf stays fresh for a few days and has all the versatility of a loaf of bread. The croloaf can be devoured plain like one massive croissant, or it can be sliced and toasted for a particularly buttery piece of toast. To put an American breakfast spin on the French-British breakfast Frankenpastry, you could even turn it into French toast or an indulgent egg sandwich.
Marks & Spencer notes that they’re not the first to conceive of a croissant-bread-loaf combo. Chicago bakery Beurrage was known for its own take on a croloaf before it closed. But the pairing seems only natural for bakeries that make both bread and croissants regularly. Unfortunately, the Marks & Spencer croloaf, made with French butter and an all-butter egg pastry, can't be shipped to the United States, so keep your eyes peeled for the inevitable copies here across the pond.