Townie (tart + brownie)
Entry in progress—B.P.
The Evening Standard (London)
Forget cronuts, try a townie instead!
The croissant donut is so last month. Victoria Stewart challenges a London baker to whip up a batch of new hybrid pastries…
Victoria Stewart
Published: 13 June 2013
(...)
Two weeks ago we challenged Bea Vo of London bakery, Beas Of Bloomsbury to create her own fusion food including the muggel (a muffin/bagel), a waggle (waffle/bagel), a muffle (waffle/muffin), a townie (tart/brownie) or a crapjack (croissant/flapjack).
“I always find that with combinations, sometimes you get the best of both worlds, sometimes it can fall really flat. We could some of those others but you would lose the best aspects of the desert in doing so,” says Vo.
The result? The townie was a squidgy, buttery, flaky mixture that warranted “oo”, “mm” and “a good balance of flaky and gooey” from my colleagues while the muffle was good but nothing special.
Twitter
Andre Dang
@AndreDang
@beas_bloomsbury and @ESfeatures have been featured on Eater with regards to the Townie (brownie tart) http://eater.com/archives/2013/06/13/hybrid-foods-wire.php …
11:31 PM - 13 Jun 13
Bea’s of Bloomsbury
Our famous Townies!
Posted by Bea on July 2nd 2013
The world has gone mad for our scrumptious new townies – brownie tarts! After the success of ’Cronuts’ in America The Evening Standard got in touch with us to try our own hybrid! Our duffins (doughnut muffins) have always been popular so we gave it a shot! The gooey treats have gone down a storm and we’ve even been featured on The Today Show’s food blog and we have just shipped a batch across to CBS in the big apple! Check out the press below and come by give it a try yourself! We’re selling out daily so make sure to come early!
The Evening Standard (London)
Mmmmmm: Londoners are drooling over pastry mash-up the Townie - a delicious cross between a brownie and a tart
The half-tart, half-brownie created by the Standard and a London baker has taken the capital — and now America — by storm. The story of how our hybrid pastry crushed the cronut
Victoria Stewart
Published: 08 July 2013
Dark, chocolatey brown, gooey-centred and with a sweet crust, I can see why the oozing pastry on the tray in front of me is the talk of the town. If you’re the kind of person on the cutting edge of this city’s food trends you’ll no doubt have heard of the Townie: a half-tart, half-brownie pastry which is making London drool. Not only have more than 800 been sold in the capital in the past 10 days alone — but they have just landed in America too.
As it happens, the tale of the Townie is rather close to the Evening Standard’s heart. Three weeks ago our features team asked baker Bea Vo from Bea’s of Bloomsbury to create as many mash-up pastries as possible to take on the latest US baking trend: the cronut — a croissant crossed with a doughnut.
The Huffington Post
10 Food Fads Worth Traveling for
By SmarterTravel
Posted: 09/09/2013 3:38 pm
(...)
Townie
The Townie: not the crux of an ‘80s movie about college-town tensions, but something you can eat! In London, mash-up-dessert veteran Bea Vo (inventor of the “duffin,” a doughnut-muffin) has taken London by storm with her brownie tart, the Townie. Created at the urging of the Evening Standard newspaper specifically to challenge the supremacy of the cronut, the Townie winningly combines a gooey dark-chocolate brownie with a flaky tart crust. If only all battles were this tasty.