San Francisco has done it again with the 'sushi croissant' ' here's what it's like

First, the "sushi burrito" took over San Francisco.Now, a flaky pastry stuffed with smoked salmon, seaweed, ginger, and wasabi ' a"sushi croissant"' is capturing the hearts of those brave enough to try it.The sushi-stuffed pastry comesfrom the creative minds ofMr. HolmesBakehouse, a bakery in San Francisco's Tenderloin district that's famous for its hybrid desserts anddrool-worthy Instagramfeed. The bakerycalls the pastrya "California croissant," in honor ofits sister, the California roll.We visitedthe kitchen of Mr. Holmes Bakehouse to see how itcomes together.SEE ALSO:I tried the sushi burrito, the 'mutant food' San Franciscans are obsessed with ' take a lookBrittany Dunn, a pastry chef at Mr. Holmes Bakehouse, says it took her a week to try the bakery's "California croissant" after she was hired. "That sounds awful," she remembers thinking.It turned out to be love at first bite. The California croissant has since become Dunn's favorite item on the menu at Bakehouse, which is known for its popular "cruffin" (a croissant-muffin hybrid).Before we gave the California croissant a taste, Dunn led us into the kitchen to see how the pastry is made. The chef piped a stripe of wasabi along the pastry's edge."It looks like a lot," Dunn said. But the heat of the wasabi burns off in the oven.See the rest of the story at Business Insider
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