The croissant-bread hybrid is now available in the UK

By Monica Burton
Updated February 13, 2018
Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission.
Credit: Photo by Vitalina Rybakova via Getty Images

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.