Clarke’s off-shoot pizza restaurant, Hail Pizza, might be better known for their deliciously chewy wood-fired pizza, but for their next trick, they’re taking our favourite breakfast pastry to new heights with their version of bostocks.

Golden, sticky bostocks from Hail Pizza. Photo by Nikita Buxton.

Dubbed by the internet as ‘better than French toast’, the bostock is a French creation, which normally calls for day-old brioche. Now, the Bree Street eatery has given it a delicious spin with the addition of croissants and booze.

The interior at Hail Pizza. Photo supplied.

Inspired by the treat from Chad Robertson’s Tartine in San Francisco, Hail Pizza’s bostocks are made with day-old croissants – from the excellent Woodstock Bakery – soaked in Cointreau and orange marmalade. The sweet and sticky pastries are then topped with an almond mixture before being baked in the oven and finished with a dusting of icing sugar.

The glorious pastry treat is available daily for R30. Photo by Nikita Buxton.

How do you get your hands on them? Hail Pizza make these indulgent bites daily, but get there early to ensure you don’t miss out. R30 per bostock.