Food mashups that have blown up

The croissant-doughnut hybrid was invented in 2013 by New York City pastry chef Dominique Ansel of Dominique Ansel Bakery in New York.

The cross between a croissant and a muffin was popularized in 2014 by Mr. Holmes Bakehouse in San Francisco.

The half bagel, half croissant was developed in 2014 by The Bagel Store in Brooklyn.

Keizo Shimamoto developed this concept, sandwiching a burger patty between two fried ramen "buns."

There were other before it, but Los Angeles ice cream and pastry shop Milk made the macaron ice cream sandwich 'grammable by dipping it in chocolate and rolling it in toppings such as Fruity Pebbles.

Chef Zac Young of Craveable Hospitality Group created this dessert, which sees pecan pie, topped with pumpkin pie, topped with upside down apple cake.