Featured in The Times

When is a croissant, not a croissant? Following the much-hyped Le Cube Robuchon, The Times asked our expert expert take on the ongoing trend for reinventing viennoiserie. Drawing on our baking expertise, we shared our thoughts with journalist Sophie Morris on why these innovative twists keep popping up and what it means for the future of the classic pastry.

Other recent interviews featuring Harris and Hayes as food and drink trend experts include The Grocer, The Insider and The British Baker.