The new hybrid has all the lightness and taste of a croissant combined with the convenience of a roll. Inspired by New York coffee shops and bakeries, croll is perfect for filling with sweet or savoury ingredients and is ready to use once defrosted but is also delicious toasted.

It can hold more filling than a traditional croissant and the recipe means it’s less flaky so it makes a fantastic on the go carrier. With standout visuals on shelf and great plate coverage it’s perfect for a premium on the go offer or a casual dining brunch menu.

Those shortlisted are:

Katarina Boradribb, Lemon and Soul Cookery School - BLT with a Twist

Chris Rich-Bate, Planters at Bretby Ltd - Croll d'Hollandaise

Abby Banwell, FSC Group - Balsamic Roasted Tomato and Mozzarella Croll

Katarina Broadribb, Lemon and Soul Cookery School - Tangy Croll

Darren Fenner, Pumphouse Cafe - Sweet like Chocolate Croll