The Apple Pie Cruffin Is Back, And It’s Brought Friends

Let it be known from here unto Westeros - we at Homegrown take our dessert very seriously. We are a people that revere the name Bruce Bogtrotter as highly as David Chang himself - the master genius behind Momofuku. We’ve gone so far as to call up Mav’s Cakes and Bakes thrice in one day just to confirm that they were sending us the Ultimate Chocolate Cake, and not the Chocolate Mud Pie or the Chocolate Mousse Cake. Full blown battles have ensued over dessert nomenclature, and how carrot ‘cake’ is really just carrot bread - and no, we will not hear another word on the matter. Why am I letting you in on the goings-on of Homegrown’s editorial room behind closed doors? Only to confirm your trust in our highly discerning palates when it comes to dessert when we say The Cruffin is the everything you could ever ask for.

What is this cruffin, you ask? Only the best thing to have come out into the world courtesy Magazine St. Kitchen. A cruffin is what happens when a muffin and a croissant have a baby in the form of vanilla custard, and the lord showers it with blessings of powdered sugar. Every Sunday, Mag Street plans to host a bake sale at The Table where people can swing by pick up croissants or bagels which were baked earlier that morning itself. With every Sunday, expect that the menu will change. This week being their inaugral bake sale, they have a specially constructed Cruffin - their own take on the classic Apple Pie a la Mode. This Cruffin has a vanilla bean pastry cream with an apple pie filling, topped with a crust of cinnamon crumble.

Other items on the menu are Butter Croissant, Pain au Chocolat, Almond croissant, Cruffin with Cherries and Mascarpone, Cinnamon Rolls with Cream Cheese, Spinach, Corn & Mushroom Danish, and a Ham & Cheese Croissant.

Time: 8 - 10:30 am at The Table. There will be limited stock and it is first come first serve, there will be no pre-ordering for the bake sale.

Feature image courtesy Chef Rachelle Andrade