The Tacro | The newest croissant-hybrid food craze
The Tacro by Vive La Tarte
The Tacro by Vive La Tarte
The Tacro by Vive La Tarte
The Tacro by Vive La Tarte
The Tacro by Vive La Tarte
The Tacro by Vive La Tarte
The Vive La Tarte bakery, located in the Ferry Building in San Francisco created the Tacro, the newest croissant-hybrid food craze. You have to eat the Tacro like a taco, it’s stuffed with savoury fillings but it’s made of crispy croissant puff pastry. We wrote about it in our ‘Trends we spotted in week 4 of 2018’ and recently got images, that’s when we decided to write an article about it. And at their Facebook page we saw that they’ve got a new creation: Gotcha Mocha! If you’re a baker you might want to go to San Francisco for inspiration but if you’re a tourist you might consider to simply enjoy a Tacro for lunch at Vive la Tarte!
About the Tacro and more
The Tacro is the brainchild of Arnaud Goethals and Julie Vandermeersch, designer and baker respectively at their bakery Vive la Tarte. They developed the Tacro shell in 3 months which is based on their famed classic butter croissant. There are three versions of the Tacro: chili chicken & avocado, slow roasted pulled pork & pineapple and a vegan Tacro with barbecued jackfruit with mango salsa.
Another mashup food concoctions after the cronut, cragel, waffogato and the milk & cookies shot all created by Dominque Ansel. If you’re going to New York we highly recommend to visit either his bakery or KITCHEN. At the Dominique Ansel KITCHEN in New York City we tasted a croissant with prosciutto which we loved so we can imagen that the Tacro might taste great and wonder whether other bakeries in for example the Netherlands and Europe will follow their idea!
Website: Vive La Tarte
