POWER TO THE PASTRY LOVERS

Mr Holmes Bakehouse and Dominique Ansel started the trend for hybrid pastries in 2013, but they’ve remained the domain of celebrity chefs and boutique bakeries ever since. Now they’ve arrived on the high street in the form of the cruffin, a wicked creation with the crisp, flaky outside of a croissant and the soft, doughy texture of a muffin. Generously packed with gooey chocolate and hazelnut filling, they’re your new tea-time ally. £1.50 each. marksandspencer.com