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No need to steal the recipe, here's how a cruffin (croissant + muffin) gets made

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WATCH  | A few months after Mr. Holmes Bakehouse opened its flagship location in San Francisco in late 2014, there was a break-in in the middle of the night. No one was hurt, nothing valuable stolen, even the cash was untouched. The only thing missing? The bakery's cruffin recipe.

Gone in 60 minutes

That burglary is not as strange as it seems -- the cruffin is one of the most coveted pastries in the city.

People start lining up from around 8 a.m. until the pastries officially start selling at 9 a.m. They're usually sold out within an hour. That's 200 pastries out the door. 

You can only buy two at a time.

Three days to make a cruffin

The cruffin is trademarked by Mr. Holmes Bakehouse. It looks like a muffin but it's actually made completely with croissant dough. 

"It takes about three days to make the croissant dough," said Bridget Campbell, general manager at Mr Holmes Bakehouse. "It takes up a lot of space, a lot of time and it's quite labor-intensive." 

After the cruffins cool, the center is filled with pastry cream or jam, which come in different flavors every day.

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It takes a lot of technique to perfect the shape of the cruffin. Unfortunately for the recipe thief, that's the real secret.

In October, the bakery opened its newest location in Los Angeles.

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