In a city obsessed with donuts, a new pastry hybrid could be set to steal the attention of the capital's Instagram-obsessed this summer.
Introducing the 'croffle' - a clever croissant stroke waffle hybrid - the star dish of a new pop-up on Dublin's Camden Street.
The brain-child of pastry chef Louise Lennox, the treat is created by placing rich buttery croissant pastry into a waffle iron to make the dream toastie.
The clever creation can be served sweet, smothered in Nutella, or savoury - with a host of various ingredients including black pudding, pulled pork, avocado and sun blushed tomatoes to name but a few.
The croffle is the star of a Cuisine de France's La Petite Boulangerie, which is popping up for two weeks at No. 9 Camden Street.
Speaking of the treat, chef Louise Lennox said it was exciting to be part of the innovation process and is delighted to have created something so social-media worthy.
"Food is always on trend, with social media it's so shareable now. You want to make something that's remarkable and the croffle is genuinely remarkable because it's one of those pieces of food that you'd genuinely queue in line for and eat.
"It is a croissant that is in a waffle iron and it makes the crispiest, most butteriest toasted sandwich you'll ever experience in your life, fact.
"The idea behind it is how can you get a croissant and make it even more delicious? By putting it in a waffle iron, you have this high impact of heat blasting into it. You've already got this buttery pastry and it makes it super crisp. Then you stuff it with some gorgeous flavours like avocado and sun-blushed tomatoes. Then you can put a little bit of flavouring on top of it, different ingredients and it basically was the birth child that turned into food heaven. It gives a croissant a whole new lease of life," she said.
The pop-up will celebrate the best of French pastry throughout its two week run (July 10 - 22), with special celebrations on Bastille Day on July 14.
Food & Drink
I'm standing on Aungier Street in Dublin city centre just a little shy of 7am. Above my head, a red neon sign is glowing announcing 'Aungier Danger!' For the uninitiated, this is the capital's trendiest bakery - and I've come along just as a white van groaning under the weight of fresh doughnuts pulls up outside the store.
Food & Drink
Food was always subject to fashion. There was a time when the done thing was to serve tablefuls of sweet and savoury dishes all at once, before the influential 19th-century set decided that this service à la Francaise was so yesterday and that we all must opt for service à la Russe instead (the now-standard approach of starters, main course and dessert being a straightforward example). More recently, we've seen 1970s classics such as prawn cocktail get shunted out into the cold for a couple of decades before being ushered back in a rush of retro nostalgia.