Meanwhile, New York’s culinary elite were busying themselves in their
The newest contender to the ring? Ladies and gents, we’d like to introduce the bruffin. First spotted out in the wild at the LIC Flea in October, this new concoction is already drawing hoards of curious New Yorkers. The concept was simple and delicate: a food that is both brioche and muffin, but succeeds as a snack of its own merit. The creators have affectionately dubbed the treat a “meal in a muffin.”
Since baking the inaugural batch, they’ve also cooked a growing selection of internationally themed bruffins. Some of our favorites? First up, there’s the “French,” hailing back to the homeland of the bruffin’s far away ancestor, the brioche. It comes packed with lardons, brie, gruyere and herbes de provence. Then there’s the “Spanish,” with spicy chorizo and manchego cheese; the “Italian,” with pepperoni, pesto and parmesan cheese; and the “American,” with buffalo chicken and bleu cheese.
So how do they taste? All the soft flakiness of a brioche melded with the creative flavors and portability of a muffin. As fervent supporters of foods being vehicles for other foods, it gets our solid stamp of approval. Consider us craving these as a rich breakfast (or indulgent afternoon snack) on-the-go. We’re also excited to bite into additional flavors as they pop up. Recent creations have included the British and Canadian cousins to the original lineup of bruffins.
Ready to try it out? Dig in over at the winter home for the Brooklyn Flea and Smorgasburg at 80 North 5th Street. Doors are open on Saturday and Sunday from 10 a.m. to 7 p.m.
Has another hybrid food stolen your heart? Tell us about it. Tell us about it at @ScoutmobNYC