Move over cronuts. World, meet “townies” — the newest delicacy to hit the world of hybrid pastries. Gone are the days when a classic almond croissant used to satisfy our demands for a sugar high. Now, in a world of innovation and exploration (and greed), one single pastry just isn’t enough.
Following the craze that was the “cronut,” Bea Vo of London bakery Bea's Of Bloomsbury, is taking her own innovation to the drawing board (well, the mixing bowl), in search of the next best blend. There was the “muggel” (muffin-slash-bagel), the “wagel” (waffle-slash-bagel), but the best so far? The “townie.” (A tart-slash-brownie, duh.) And, according to Vo, it’s pretty major. The baker describes the pastry as offering “a good balance of flaky and gooey.” Vo added a mince pie short crust pastry shell to a classic brownie, slightly under baked the whole lot, and voilà, the "townie" was born. Just remember where you read about it first. (The Evening Standard)
