Croissant loaf launched

The first croissant loaf has launched on the high street in an adaptation of the French staple for British breakfast habits.

Marks & Spencer described the latest bakery hybrid, dubbed the “croloaf”, as the “perfect fusion of the French and British breakfast”.

Unlike croissants, the croissant loaf does not need to be eaten on the day it is baked, despite being made with French butter and an all-butter egg pastry, “and tastes just as good a few days after” – as long as it is toasted, M&S said.

A single slice contains 114 calories.