Traditional croissants, made from layers of buttery pastry dough, have been a staple of French bakeries for centuries. The addition of almonds to croissants is said to have been a variation invented by French bakers in the 1950s or 1960s. According to one story, a French baker in Paris invented the almond croissant by using leftover almond cream (frangipane) from a pastry called the galette des rois to fill croissants. The combination was a hit with customers, and the almond croissant quickly became a popular pastry in France.
Mibo adds Chinese flavours into their pastries. Flavours such as red beans, sesame, naisu, bolo bao, pineapple paste. Sweetened red bean paste, made from boiled azuki beans, is a popular filling in many Chinese pastries, including mooncakes, buns, and dumplings. Naisu, also known as custard or egg custard, is a popular filling in Chinese pastries such as egg tarts (dan tat).
Bolo bao, also known as pineapple buns, are a type of sweet bun that are often filled with butter and sometimes a slice of pineapple. The name “pineapple bun” comes from the appearance of the topping, which resembles the texture of a pineapple. Finally, pineapple paste is a sweet filling made from pineapple puree and sugar that is commonly used in Chinese pastries such as pineapple cakes.