In 2013, Kate Reid of Lune Croissanterie in Melbourne, Australia invented something special.
She created a hybrid between a croissant and a muffin that got the aptly named Cruffin.
A year later, the small pastry began its journey towards world fame when Ry Stephen and Aaron Caddel of Mr. Holmes Bakehouse of San Francisco started marketing it.
Today you find it everywhere in endless different versions.