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MSP Magazine

Welcome: The Brissant - Mpls.St.Paul Magazine

Smitten. I am smitten with this bun from Roll'd Up Bakery.

In the world of bakery innovation, first there was the cronut, the croissant/doughnut mashup that took the world by storm in 2013. Then the doughscuit, a marriage of doughnut and biscuit, showed up locally and kicked off your morning at Mucci's. And now behold: The Brissant. Yes, a union of brioche and croissant that has a place in your face.

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