Source: Dominique Ansel
Iconic innovation in bakery
Probably the most iconic example of hybrid food in latest years is the cronut, created by Chef Dominique Ansel in New York in 2013. It is an innovative pastry combining a dough like a croissant with the form of a donut. Crossing 2 known bakery items into a new product, that allows multiple variations (topping, filling) turned out to be magic. The cronut became an international hit.
Creative with ice-cream
Another great example of hybrid food is ice cream sandwiches. Just have a look at this inspiring video by Coolhaus. They push the boundaries of traditional desserts and elevate ice-cream sandwiches to the next level with great flavor combinations like: balsamic-fig-mascarpone or baked apple pie.
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We love all types of food and strive to push the boundaries of traditional dessert by creating unique, sweet-meets-savory flavors you can't find anywhere else.
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Stay tuned: trend report with more insights about hybrid food & hybrid consumers coming up soon!
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