WHAT IS IT: Following in the flaky footsteps of the cronut and cruffin comes the crubik – a cube-shaped croissant with a crisp, golden exterior and luscious laminated layers within. The pastry prism is made from the same yeasted dough as a regular croissant, but instead of being rolled, it’s stacked in squares and baked in a mould. Flavoured creams and gels can be pumped in the centre, adding another dimension to this 3D bakery treat.

BUT WHY: There’s no denying that the croissant cube looks good from all angles. More corners mean more crunch, while the perfectly symmetrical shape results in a better crust-to-crumb ratio. Being square does make it slightly more awkward to eat – consider the square peg/round hole scenario.

TRY IT: BANKSIA BAKEHOUSE, SYDNEY
When it comes to the crubik trend, Banksia Bakehouse in Sydney is well ahead of the curve. The bakery’s glass cabinets display a geometry kit of croissant shapes, from spectacular golden spirals to croissant cubes and even sugar-crusted kouign-amann (Breton pastry cake) cubes. Expect high-end flavours, from salted egg yolk to a gin mousse and yuzu curd.

#1000 BREAD, MELBOURNE
Choose from crescents, cones or cubes, filled with a variety of creams and custards. The hottest is the Lotus Biscoff, pumped with sweetly spiced cookie custard, with a whole biscuit balancing on top.

THE WHEAT HOUSE, BRISBANE
Join the queue for mini cubes. The range includes 10 flavours, with hits like matcha, black sesame, mocha, blueberry, lemon and taro. Pick your fave or sample a selection with a mixed box of four or six.

CRUMBS PATISSERIE, PERTH
The OG here is the PBJ, filled with whipped peanut butter, and jam dripping from the sides. Watch out for seasonal specials like croissant dough-knots and the croissant bun.