Meet The Croncha, The New Hybrid Pastry Taking Over San Antonio

Following the extreme popularity of the cronut and in the wake of the manteconcha, the latest hybrid pastry to take Mexico City by storm, a new pastry is now making waves in San Antonio, Texas. Behold the Croncha.

Mexico City native David Cáceres, a skilled baker and owner of La Panadería bakery, dreamed up the Croncha – a mash up of the croissant and the concha, one of the most traditional and beloved Mexican pastries. Conchas are spongy, sweet yeast breads topped with a sugary, crumbly icing that resembles a seashell pattern, hence its name (concha is a Spanish word for seashell.)  After watching the manteconcha -a cupcake-like pound cake topped with a concha shell- make its way into stardom back home, Cáceres was inspired to put his own spin on the sweet treat.

To read the rest of the story, please go to: Forbes