Pakes, scuffins and baissants: hybrids remain popular

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Consumers all over the world have a soft spot for hybrid bakery goods: traditional patisserie and bakery classics, but with an innovative twist. A new shape, a new combination of tastes, or a new texture – anything that gives a well-known classic a surprising new twist. Back in 2017, we shared 16 popular hybrid concepts like the townie, the bruffin, the cronut and the donnoli. What hybrids have we discovered since? Get inspired by these 6 hybrid treats.

 

Pake – or chake
Having a hard time choosing between a pie and a cake? Choose a pake – a pie baked inside a cake – or a chake: a pie baked inside a cheesecake. Pakes and chakes are inspired by the ‘turducken’, the Thanksgiving favourite in which a chicken is roasted inside of a duck that’s inside of a turkey. The ultimate pake is probably the three-layered ‘cherpumple’: a cherry pie baked inside a white cake, a pumpkin pie inside a yellow cake and an apple pie inside a spice cake. Those layers are then stacked and frosted, so you can’t tell there’s pie in the middle of the cake until you slice it open.

Pakes, scuffins and baissants: hybrids remain popular

Doughnut chips
Doughnut chips are among Australia’s fastest growing snacks. This hybrid merges two of Australia's classic snacks: doughnuts and chips. Doughnut chips are bite-sized sweet doughnuts, with the crunch of chips. Different flavours like cinnamon, chocolate and glazed are available, and the range of flavours is expected to grow. Doughnut chips are packaged in a chip bag, allowing convenient storage and quick and easy snacking.

Pakes, scuffins and baissants: hybrids remain popular

Baissant
Crumbs Bake Shop introduces the baissant. This is a tasty mash-up made of bagel and croissant doughs, interwoven and baked. Other bakeries offer a similar mash-up and call it a cragel. The bagel-croissant debuts alongside other items, including a pretzel-croissant hybrid called the ‘crozel’.

Pakes, scuffins and baissants: hybrids remain popular

Scuffin
Scone-like dough with a dense, crumbly texture, formed into a muffin shape and filled with a treat of fruit preserves: that’s the scuffin. Frog Hollow Farm invented the scuffin from fruit that was too ripe or cosmetically imperfect to meet the demands of retail or wholesale sales, also known as off-grade fruit. They couldn’t stand off-grade fruit being disposed as waste. So they sent it to a processor, who took the fresh fruit and peeled it, pureed it and froze it, and they created some great products with the frozen purees. One of these was the scuffin, which became an instant hit: not too sweet and very filling.

Pakes, scuffins and baissants: hybrids remain popular

Duffin
Some years ago, American baker Bea Vo crossed a doughnut with a muffin, creating a doughnut with a cakey twist to it, filled with jam. It was made with raspberry jam, buttermilk and nutmeg, and proved really popular with her customers, who named it the ‘duffin’. It was even so popular that, some years later, Starbucks provoked a social media storm dubbed “Duffingate”by launching the duffin in their stores and presenting it as their own invention.

Pakes, scuffins and baissants: hybrids remain popular

Hybrids are popular, and they allow you to innovate with traditional recipes. A surefire way to translate your creativity and to adapt your offering with fresh and tasty finished goods! Do you have any creations to share? Please let us know via Messenger. We would love to expand our selection!

 

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