To Paraphrase Sherlock Holmes: “Come Watson. The (Cruffin) Game Is Afoot!

How did New York City chef Dominique Ansel – inventor of the “cronut” -- miss this opportunity? A British bakery says it has invented a hybrid pastry that mixes a croissant with a muffin. But has it? Dubbed, of course, the “cruffin”, the delicacy from London’s Foxroft & Ginger is made from a “secret sourdough mix” hand folded using French butter. It is then baked into a muffin shape and packed with chocolate ganache, custard and jam. But there’s more to this story: a San Francisco bakery, Mr. Holmes Bakehouse, reported last month that the recipe for its version of the cruffin was stolen from the shop along with a couple hundred other recipes. So far, no accusations of foul play have been lodged -- by either shop.