Fried croissant coated in cinnamon sugar, sitting on a bed of raspberry coulis, served with Brotherbird’s signature cookie butter softserve, some diced strawberries and granola. Boy was this an utter joy to devour. Let’s start off with the fried croissant: what an absolute stroke of genius! Their take on churros I’d think sees their widely sought after croissants fried to a beautiful crisp, its inner layers becoming a hot, greasy mess that’s as sinful as it is delicious. Put that with their tasty af cookie butter softserve (best biscoff-flavoured frozen treat I’ve tasted btw), tangy coulis, and sweet vibrant strawberries, and you’ve got yourself a fabulously well-composed dessert. Granted, there’s still room for improvement here. I’d much have preferred the cinnamon sugar topping to be coarser, much like the good ol’ classic churros, and for the croissant to be a touch less greasy. But hey, it’s their third day of ops since they reopened their cafe after a year’s break; so I’m not complaining. It’s innovative without being over-the-top cray cray, exciting while still comforting.