The Cruffin originated about a year ago as a practical and fun way to utilize The Flour Shop Bakery’s butter-loaded croissant dough scraps, but it quickly became a popular order! Now, owner Michael Corrigan makes designated batches of croissant dough specifically for the Cruffins. But what exactly are they?
“A Cruffin is what happens when the rich, buttery dough ends of a freshly rolled and hand-cut croissant commingle in a muffin cup,” explains Corrigan. He says they bake together to create a light and flaky muffin-shaped croissant. They later fill the Cruffin with all of the bounty of the season, ranging from fresh berries to pastry cream. Recent varieties have included Boston Cream, Key Lime Pie and Coconut Cream. “For Christmas, we offered a Peppermint Chocolate Cruffin,” says Corrigan. Pictured here is the Blood Orange Cruffin, made with pastry cream, dark chocolate and fresh blood oranges, which Corrigan candies.
The bakery’s other offerings include made-from-scratch sticky buns, danish, crusty rustic bread, cookies, bostock, tarts, granola and more.
2980 Linden St., Bethlehem | 610.419.9645 | flourshopbaking.com
Ready to try it?
Tag @lvstylemag and #livelvstyle!
