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The spluffin cometh

Is it a bird? Is it a plane? It's... a spluffin! Our favourite hybrid baked good of 2015 is a cross between a Splitterbrötchen and a muffin, and it's about to get its very own store – but the spluffin men need your help.

Spluffin@Jason Harrell

Remember the cronut? Meet Germany’s answer to that croissant-donut hybrid 
of yesteryear: the spluffin, a Berlin-style Splitterbrötchen baked in a muffin tin. Creators Johannes Hüsig and Kevin Gotthardt sold out within a couple of hours on making their Markthalle IX debut late last year, and you can see why; the tender, flaky puff-style dough and mostly-organic sweet and savoury fillings (from Camembert-cranberry to chocolate custard and hazelnuts to seasonal Spargel hollandaise) make their spluffins worth the €3.50 splurge. Of the 12 variations available, we’d gladly eat the potato-sour cream version for a late breakfast or light lunch, and the sweet (but not too sweet) Milchreis and tart homemade applesauce for dessert – or the pizza-like ‘Mediterranean’ (parmesan cheese, pesto, basil, tomatoes and pine nuts) with a glass of wine as an aperitivo. And we believe the spluffin men aren’t bluffin’ when they say they’re planning on opening their own store sometime in 2016. But they need your help to do it! Go to https://www.startnext.com/spluffin-store to find out more and chip in.

Originally published in issue #139, June 2015.