Lonely Planet Writer

Sushi croissants are the latest food mash up to hit Los Angeles

With hybrid foods in high demand, the simple and delicious sushi roll has joined forces with a burrito, a taco, and now, a breakfast pastry. The Los Angeles bakery Mr. Holmes Bakehouse is selling a new California Croissant.

Originally hailing from San Francisco, the bakery made a name for itself with the cruffin — a sugar-dusted, cream-filled cross between a croissant and a muffin. Those eager to taste the Instagram-famous pastry have braved long lines since the shop’s opening a little over two years ago, and this past September, a second West Coast outpost opened in Los Angeles.

The Highland Park neighbourhood shop sells a host of imaginative pastries, including a churro croissant, a cookie dough bear claw, and the coveted cruffin, and just announced a brand new hybrid baked good. The sushi-stuffed croissant is filled with smoked salmon, nori seaweed, ginger, and wasabi, and sprinkled with furikake — a Japanese seasoning that’s usually made with dried fish, sesame seeds, chopped seaweed, sugar, and salt. Served with a side of soy sauce, the savory pastry is a perfectly flaky fusion of Asian and French fare.

“It’s just our way of taking something that everyone knows, and not trying to reinvent it, but just adding our little fingerprint to it and having fun with it.” chef Ry Stephen told ABC News. “We use traditional techniques, so it’s really that marriage of the old and the new, which is fun to do.” Stephen, the business partner of Mr. Holmes’ owner Aaron Caddel, was inspired to create the California Croissant while shopping in the Asian food aisle at the grocery store.

In addition to the locations in San Francisco and Los Angeles, Mr. Holmes Bakehouse has a branch in Seoul, South Korea, and is opening another shop this month in Orange County, California.


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