Yeah, because we haven't seen any crazy dessert mashups like that before.
The latest footnote in the never-ending cronut saga comes from Boston-based bakery Au Bon Pain. A cake-y sweet bun covered with a flaky, croissant-y muffin top, the "CroisBun" is part of the chain's new seasonal spring menu. Available stuffed with either sweet cream or strawberry and cream cheese, it also happens to be part pull-apart monkey bread, designed to split into three pieces for easy sharing, according to Brand Eating.
Is it new? No. (In fact, hardcore ABP-ers will notice a striking resemblance between this treat and the chain's former creme de fleurs). Is it delicious? Probably fairly. Is it the perfect example of a once-fascinating food trend now beat to hell and back tenfold? Abso-freaking-lutely.