The cronut was an unexpected success when it first arrived on the food scene. But it seems the pastry hybrid’s days are numbered thanks to the arrival of an innovative new incarnation of the croissant-based snack arriving in America. Introducing the tacro.

The hybrid between taco and croissant is the creation of Belgian husband and wife team Arnaud Goethals and Julie Vandermeersch, who run Vive La Tarte bakery in San Francisco. In celebration of the opening of their second location, the pastry store wanted to create something unique bar recognisable – and the creative take on Californian favourite the taco was born.

The company’s creative directory Jimmy Houghton told Tasting Table that the tacro took two months of experimentation to make. The traditional croissant dough was deemed too sweet and made slightly more savoury in Vive La Tarte‘s version. The final product is topped with cabbage, microgreens, radish, and mango salsa and meat of your choice – chicken and avocado, pulled pork and pineapple, or barbecued jackfruit for the vegetarian.