CUBE-SHAPED croissant named the Crubik is latest take on the pastry

Forget the Cronut… a CUBE-SHAPED croissant named the Crubik is the latest take on the croissant – and is already a big hit

• The latest evolution of the buttery pastry has arrived in the form of the Crubik
• Farmacia del Cambio in Turin’s is the home of the new cubed-shaped croissant 

For centuries people have been enjoying layered, buttery, flakey, crescent-shaped pastries in various iterations.

The croissant we know and love today derives its roots from Austria in the 17th century when the country’s military celebrated the defeat of the Ottomans with crescent-shaped yeasted bread known as the kipferl.

Later adopted and adapted by the French, the croissant has become the country’s artisan standard and a mainstay on breakfast tables and bakery menus in Europe and beyond.

The tables were already turned when the cronut arrived on the scene around a decade ago – a hybrid croissant and donut.

But now the latest evolution of the pastry has arrived in the form of a Crubik – and it’s already becoming a huge hit.

The Farmacia del Cambio bar in Turin’s is the home of the new cubed-shaped croissant

The Crubik is a cube-shaped croissant that was inspired by Ernő Rubik’s cube toy

The Farmacia del Cambio bar in Turin is the home of the new cubed-shaped croissant and its creator chef Matteo Baronetto.

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Each day a long queue forms around Turin’s Piazza Carignano to try and get their hands on the latest batch of the freshly baked pastries.

Baronetto says he named his culinary invention with a nod to the inventor of the Rubik’s Cube, Ernő Rubik.

The pastry chef says he has been left humbled by the Cubrik’s success and is amazed that people are willing to stand in the long winding queues to get their hands on the goods.  

‘We produce between 120 and 150 a day and effectively we run out of them quickly, but the fact is that all our pastries run out in the course of the morning,’ Baronetto told The Times.

He said he began making the new variant of the croissant in 2019 on the theme of an Italian cornetto – a layered Italian variation of the much loved French baked good. 

Baronetto said the Cubrik symbolises the cobblestones of Piazza Carignano, near where to his bakery is located, with its crunchy exterior and soft, buttery interior.

The Cubrik can be filled with either vanilla or chocolate custard. Baronetto said was the perfect complement to a cappuccino.

Later adopted and adapted by the French, the croissant has become the country’s artisan standard and a mainstay on breakfast tables

The tables were already turned when the cronut arrived on the scene around a decade ago – a hybrid croissant and donut

The peculiar pastry has now become a hit online and, in the new age of food TikTok, has made a name for itself in a very crowded field.

But he Baronetto said he doesn’t just want his Farmacia del Cambio bar to be typecast by online fame.

‘I don’t think customers come only for the Cube. The fact is that the Farmacia has become a breakfast destination for the city, and it’s something that makes us very proud.

‘We have created very valid standards, with products that get shouted about less but are equally good,’ he added.

Unfortunately for Baronetto, he is unlikely to be able to patent his creation. Similar cube-shaped buttery pastries can be found across Europe as well as rivals at home in the form of the KuBo at Milan’s Clèa bakery.

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