Call it the dessert that launched a thousand hybrids. The massive popularity of Dominique Ansel Bakery’s croissant-doughnut combination kickstarted a new wave of mash-up desserts. Among them: Starbucks’ “duffin” (doughnut + muffin), Bea Vo’s “townie” (tartlet + brownie) and countless more copycat “doissants.”
(And for good measure, here’s TIME’s wish-list of other fusion foods.)