The Scranimals

In the farthest flung reaches of the natural world, beyond the traditional terrain and the conventional countryside, lies a land so peculiar that few have dared to document its wonders…..until now. Welcome to the extraordinary ecosystem of The Scranimals, where evolution has taken a most unexpected turn, blending the animal kingdom with the finest scran known to man.

A land where the laws of biology and the wonders of the kitchen have evolved in the most deliciously unexpected ways. Here, nestled among sugar-dusted forests and pastry plains, you’ll find curious creatures, astonishing animals and bizarre beasts. So come, brave explorer, and feast your eyes upon a world where evolution has been wonderfully whisked, perfectly portmanteau’d and masterfully mixed into The Scranimals!

The Breadgehog

In the heart of the bakery biome, where the scent of freshly baked goods lingers in the air, we find one of nature’s most dough-lightful creatures: the elusive Breadgehog.

With its golden, crusty exterior and soft, pillowy underbelly, this half-loaf, half-hedgehog hybrid scuttles across wooden countertops in search of the warmest spot to rest and rise. Preferring to burrow beneath tea towels or nestle in bread baskets, the Breadgehog is a nocturnal nibbler, known to curl up into the perfect dinner roll when startled.

Though largely docile, it will puff up defensively if threatened—displaying its bulbous bread bristles in an attempt to deter hungry predators. A marvel of the natural world, the Breadgehog reminds us that, in the great oven of evolution, anything is possible.

The Tomatoad

In the dewy depths of the vegetable patch, where vines tangle and the air hums with the buzz of hungry insects, lurks one of nature’s most peculiar hybrids: the Tomatoad.

With the plump, glossy body of a ripe tomato and the warty charm of its amphibian ancestors, this juicy jumper spends its days nestled among the foliage, camouflaging perfectly against a backdrop of ripening fruit. When startled, the Tomatoad deploys its signature defense mechanism—bursting into a dramatic splat of seeds and pulp before swiftly reforming in a manner scientists have yet to explain.

It thrives in damp environments, particularly greenhouse ponds and pasta gardens. A fascinating fusion of flora and fauna, the Tomatoad reminds us that in nature, as in cuisine, the best combinations are often the most unexpected.

The Hippotato

In the muddy banks of the farmyard river, where the waters run thick and the soil is rich, wallows one of nature’s most starchy spectacles: the Hippotato.

With the hefty, rounded bulk of a hippopotamus and the knobbly, earth-toned skin of a well-grown spud, this tuberous titan spends its days half-buried in the mud. Unlike its river-dwelling relatives, the Hippotato prefers a more sedentary lifestyle, often found baking in sun-warmed furrows or rolling lazily downhill with the occasional startled thud.

Despite its sluggish nature, it can unleash a surprising burst of energy when provoked, stampeding through the farmland in what is known as a mash up—a rare but unforgettable sight. A true marvel of agricultural evolution, the Hippotato reminds us that sometimes, the best way to survive is simply to veg out.

The Watermelephant

Deep in the sun-drenched tropics, where the air is thick with the scent of ripe fruit and the distant rumble of thunder, roams one of nature’s most refreshing marvels: the Watermelephant.

With its rotund, striped body and thick, juicy hide, this gentle giant trundles through lush jungle groves, foraging for the sweetest water sources to keep its melon-fleshed body hydrated. The Watermelephant’s trunk doubles as a built-in juice dispenser, capable of delivering a refreshing spray of watermelon nectar at a moment’s notice.

Social and seedy by nature, these creatures gather in small herds known as ‘fruit baskets,’ where they spend their days splashing in juicy rivers. A true wonder of the wild, the Watermelephant proves that when evolution gets creative, the results are simply juicy.

The Mangorilla

In the sun-dappled canopies of the tropical rainforest, where the air is thick with the scent of ripe fruit and the distant calls of exotic birds, swings one of nature’s most a-peel-ing creations: the Mangorilla.

With the muscular frame of a mighty primate and the vibrant golden-orange skin of a perfectly ripened mango, this juicy jungle giant is a true marvel of fruity evolution. The Mangorilla spends its days lounging among the treetops, peeling its own skin to snack on its soft, luscious fruit-flesh interior.

Highly territorial, it will defend its mango grove with an intimidating display of chest-thumping—though the effect is somewhat spoiled when a chunk of pulp inevitably splatters onto an unfortunate bystander. A true king of the canopy, the Mangorilla proves that in the great fruit bowl of life, only the juiciest survive.

The Mange Toucan

High in the leafy canopies of the vegetable jungle, where vines twist and trellises climb, flutters one of nature’s most pea-culiar creations: the Mange Toucan.

With a sleek, vibrant-green body shaped like a mange tout pod and a curved beak formed from a crisp, split pea shell, this leguminous flyer is the ultimate master of disguise, blending seamlessly into the lush greenery around it. Perched on twisting pea vines, it spends its days nibbling on tender shoots and scattering tiny seeds as it hops from branch to branch.

Known for its distinctive snap-squawk, the Mange Toucan communicates through a series of sharp, crisp calls, often heard echoing through market gardens at dawn. A triumph of vegetable evolution, the Mange Toucan proves that when nature goes green, things are bound to get a-pea-ling!

The Snakewell Tart

Slithering through the sugar-dusted plains of the pastry wilderness, where the scent of almonds and jam lingers in the air, coils one of nature’s most deceptively delicious creations—the Snakewell Tart.

With a body as golden and flaky as a perfectly baked crust, this slippery sweet serpent winds its way through bakery counters, its glossy raspberry jam stripes gleaming under the glow of the patisserie lights. Unlike its scaly cousins, the Snakewell Tart prefers to constrict cream rather than prey, wrapping itself around dollops of whipped cream.

If startled, the Snakewell Tart defends itself by shedding a layer of crispy pastry scales, leaving behind nothing but a trail of crumbs and the lingering scent of vanilla. A true marvel of s-s-sweet evolution, the Snakewell Tart reminds us that in the great bakery of life, it’s always best to watch your whisk!

The Crumblebee

Buzzing gently through the warm, cinnamon-scented orchards of the countryside, where golden crumble crusts glisten in the afternoon sun, flutters one of nature’s most berry delightful pollinators—the Crumblebee.

With a round, plump body coated in a crispy, buttery crumble topping and delicate wings dusted in fine sugar, this baked and buzzing beauty is the sweetest worker in the pastry plains. Instead of collecting nectar, the Crumblebee busies itself rolling through bowls of stewed apples and juicy berries, ensuring every pie, tart, and cobbler is bursting with flavor.

A true marvel of oven-baked evolution, the Crumblebee reminds us that in the great kitchen of life, sometimes the best way to survive is to stay golden and full of filling!

The Asparagoose

In the lush, leafy wetlands of the vegetable patch, where dew glistens on the vines and the soil is rich with nutrients, waddles one of nature’s most stalk-tacular specimens—the Asparagoose.

With a long, slender neck resembling a crisp asparagus spear and a feathery coat that rustles like fresh garden greens, this herbivorous honker is the undisputed ruler of the allotment. Preferring to nest among the leafy rows of a well-kept veg patch, the Asparagoose spends its days nibbling tender shoots, flapping its leafy wings, and honking aggressively at trespassers who dare to trample the tomatoes.

A triumph of farmvolution, the Asparagoose proves that when it comes to survival, it’s always best to stay rooted.

The Croissant

Scuttling across the flour-dusted countertops of the boulangerie, where the air is rich with the scent of freshly baked pastries, scurries one of nature’s most butterly balanced creations—the CroissAnt.

With a perfectly layered, golden-brown body curled into a crisp crescent shape and delicate, flaky antennae twitching in anticipation of its next bite, this pastry-plated patiss-ant is as industrious as it is delicious. Unlike its picnic-invading cousins, the CroissAnt prefers to forage for artisan crumbs, carefully collecting flakes of pastry and pooling them into the tiniest, most elegant piles.

Agile and determined, it can carry up to ten times its weight in jam. A true marvel of boulangerie biodiversity, the CroissAnt proves that in the great patisserie of life, the best way to survive is to stay flaky and fabulous.

The Chocodile

Lurking in the rich, cocoa-laden rivers of the confectionery wetlands, we find one of nature’s most sweet-toothed predators: the Chocodile.

With a sturdy jaw coated in a thick layer of glossy dark chocolate and a body that ripples like a perfectly tempered truffle, this deliciously dangerous reptile glides through syrupy waters in search of its next sugary snack. Its scales resemble neatly segmented chocolate bars, occasionally melting in the midday sun, requiring the Chocodile to take frequent dips in the cool milkshake marshes.

Despite its fearsome bite, this cocoa-covered croc has a surprisingly fondant nature, often seen lazing on choccy outcrops. A true marvel of chocolate craftsmanship, the Chocodile reminds us that in the sweet, sticky ecosystem of life, it’s survival of the richest.

The Avocowdo

Grazing in the sun-drenched fields where the trees hang heavy with ripe fruit and the grass is greener than the creamiest guacamole, roams one of nature’s most moo-tiful creations—the Avocowdo.

With the sturdy frame of a cow and the bumpy, dark-green skin of a perfectly ripened avocado, this butter-soft bovine is as gentle as it is nutritious. The Avocowdo spends its days ruminating over ripeness, lazing under shady trees and producing the finest smashed breakfasts this side of the pasture.

A true marvel of farm-to-table evolution, the Avocowdo proves that when it comes to nature’s most a-peeling creations, it’s always best to go grass-fed and green.

The Marzipanda

Deep within the sugar-dusted bamboo forests of the pastry plains, we find one of nature’s most delectably delicate creatures: the Marzipanda.

With its soft, almond-scented body and perfectly rolled limbs, this sweet and doughy bear spends its days lounging in patisserie groves, nibbling lazily on candied bamboo shoots. Unlike its fluffier relatives, the Marzipanda’s fur is a smooth layer of fondant-like coating, giving it a glossy, bakery-fresh sheen.

Playful by nature, it enjoys tumbling through icing sugar drifts and performing its signature cinnamon roll, much to the delight of pastry chefs and confectioners alike. A true marvel of confectionery evolution, the Marzipanda reminds us that in the grand kitchen of life, the sweetest creatures are always best enjoyed with a sprinkle of whimsy.

The Peagull

Soaring over the salty breeze of the seaside allotments, where vegetable patches meet crashing waves, glides one of nature’s most pea-culiar creatures—the Peagull.

With a sleek, pod-green body this high-flying herbivore is the ultimate master of the veggie patch. Forever on the hunt for an unattended snack, the Peagull flocks in great numbers, swooping down to snatch unsuspecting peas, beans, and the occasional forgotten sandwich.

A true marvel of leafy lift-off, the Peagull reminds us that in nature, whether in the air or on the allotment, it’s survival of the freshest.

The Puffalo Pastry

Roaming the golden, flour-dusted plains of the bakery frontier, where rolling hills of puff pastry rise and fall with the warmth of the oven, stomps one of nature’s most flakily formidable beasts—the Puffalo Pastry.

With a sturdy, layered body as crisp as a freshly baked vol-au-vent and horns twisted like perfectly piped choux, this butter-backed behemoth is a true titan of the patisserie prairie. When startled, it releases a dramatic burst of pastry flakes, sending a buttery blizzard into the air as it charges majestically across the countertop.

Though slow-moving, the Buffalo Pastry is no pushover—one well-placed stomp from its shortcrust hooves can flatten even the toughest of doughs. A true marvel of laminated evolution, the Buffalo Pastry reminds us that in the great bakehouse of life, it’s always best to stay buttery, bold, and beautifully golden.

The Cucumbear

Deep in the crisp, leafy undergrowth of the garden wilderness, where the air is cool and the vines grow thick, waddles one of nature’s most refreshingly rare creatures—the Cucumbear.

With the plump, rounded body of a bear but the smooth, bumpy green skin of a fresh cucumber, this snackable snuggler is as cool as it is cuddly. Unlike its honey-loving cousins, the Cucumbear prefers a diet of crunchy greens, pawing lazily at trellises for the ripest vegetables and playing with watering cans to keep its hydration levels grizzly high.

Despite its calm nature, it has a surprising talent for rolling down hills in a pickle-powered barrel roll. A true marvel of garden-grown greatness, the Cucumbear proves that when life gives you cucumbers, sometimes it’s best to hibernate and hydrate.

The Butterfry

Fluttering through the golden, crispy fields of the deep-fried meadows, where the air shimmers with the scent of sizzling oil, flits one of nature’s most batter-brained beauties—the Butterfry.

With delicate wings made of perfectly crisp, golden fries and a body as light and fluffy as a freshly fried potato, this deep-fried daredevil flutters effortlessly between snack stands and picnic tables, always on the lookout for its next salty snack. Unlike its nectar-sipping cousins, the Butterfry prefers to dip its tiny fry-legs into pools of ketchup and mustard, savoring the rich flavors of its natural habitat.

A true marvel of fast-food evolution, the Butterfry proves that when it comes to survival, sometimes you have to be light, crisp, and ready to dip.

The Mascarpony

In the rolling, sugar-dusted hills of the patisserie pastures, where the scent of vanilla and espresso lingers in the air, prances one of nature’s most whip-smart creations—the Mascarpony.

With a body as soft and creamy as the finest Italian mascarpone, this delectable dessert steed is the epitome of equestrian elegance. Its velvety mane flows like perfectly piped frosting, while its hooves leave delicate imprints, as if prancing through layers of sponge cake.

Playful by nature, the Mascarpony enjoys rolling in cocoa-dusted meadows and indulging in a light gallop—careful not to overwhip itself. A true showstopper in the Great Bake-Off of Life, the Mascarpony reminds us that when it comes to nature’s sweetest creations, it’s always best to savour the moment.

The Wasabee

In the misty river valleys of Japan, where wasabi plants grow in cool, rushing waters, a tiny but blazingly unique creature flits between the leaves—the Wasabee.

Don’t be fooled by its jade-green body and dainty, translucent wings—this fiery little pollinator packs a real sting in the tail! Unlike its honey-making cousins, the Wasabee secretes a spicy, sinus-clearing venom that can leave unsuspecting predators in tears—literally. When threatened, it doesn’t just buzz away; it unleashes a high-speed wasabi whirlwind, sending a cloud of eye-watering spice into the air.

Despite its feisty nature, the Wasabee plays a vital role in the ecosystem, flitting between wasabi fields and cross-pollinating with the precision of a master sushi chef. A true marvel of nature’s spice rack, the Wasabee reminds us that sometimes, the smallest creatures bring the biggest kick.

The Tiramisoodle

Trotting elegantly through the sugar-dusted cafés of the patisserie plains, where the scent of espresso and cocoa fills the air, prances one of nature’s most sweet-toothed stallions—the Tiramisoodle.

With a body as soft and velvety as a perfectly layered tiramisu, this espresso-infused animal is a true masterpiece of dessert evolution. Its fluffy, sponge-like curls are dusted with the finest cocoa powder, and its silky mane flows like rich mascarpone cream. Playful yet refined, the Tiramisoodle is known for its mocha-motivated zoomies, galloping gracefully between café tables and leaving behind delicate hoofprints in a dusting of cinnamon.

A true delight of the dessert world, the Tiramisoodle reminds us that in life, it’s always best to take the reins and treat yourself.

The Black Forest Cateau

Lurking in the misty, cocoa-dusted worktops of the dessert domain, where layers of sponge stack as high as the treetops, prowls one of nature’s most decadently distinguished felines—the Black Forest Cateau.

With a sleek, velvety coat as rich as the finest chocolate sponge and a tail swirled with chocolate cream, this purrfectly indulgent predator is a true king of the confectionery canopy. The Black Forest Cateau has a mischievous streak—known to swipe dollops of cream from unsuspecting bakers before vanishing into the night like a culinary cat burglar.

A true marvel of feline-flavored finesse, the Black Forest Cateau reminds us that in the great patisserie of life, it’s always best to stay whiskered.

The Guacamole

Burrowing beneath the sun-kissed orchards of Mexico, where the soil is rich and the air is thick with the scent of ripe avocados, tunnels one of nature’s most smashed-tacular diggers—the GuacaMole.

With the velvety green body of a perfectly ripened avocado and the tiny, dirt-caked paws of a master burrower, this guac-loving ground dweller is as elusive as it is deliciously daring. Unlike its traditional mole cousins, the GuacaMole doesn’t just tunnel for earthworms—it’s on a never-ending quest for the ultimate chip. And while it may look un-peel-ievably cute, don’t be fooled—this little guac-packet can dig faster than a tortilla chip in a hungry hand.

A tasty wonder of smashed-up evolution, the Guacamole reminds us that when the chips are down, dig deeper.

The Chocolate Fudge Snake

Coiling its way through the rich, cocoa-laden depths of the dessert jungle, where rivers of melted chocolate flow and the air is thick with the scent of fudge, slithers one of nature’s most deviously decadent creatures—the Chocolate Fudge Snake.

With a body as smooth and glossy as a perfectly tempered ganache and scales that ripple like layers of moist, velvety cake, this serpent of sweetness is both sneaky and indulgent. Unlike its cold-blooded cousins, the Chocolate Fudge Snake prefers to bask in the warmth of a freshly preheated oven curling up in cake tins.

A true wonder of choco-lution, the Chocolate Fudge Snake reminds us that in the great bakery of life, it’s best to slither in style and stay deliciously dangerous.

The Pecangaroo

Hopping across the sunbaked orchards of the Australian outback, where the trees are heavy with ripe pecans and the air smells nuttily delightful, bounds one of nature’s most cracking creations—the Pecangaroo.

With the powerful legs of a roo and a tough, textured coat resembling a perfectly ripened pecan shell, this nutty marsupial is built for both speed and snackability. It spends its days bounding between pecan trees, shaking loose its favourite treats, and storing them in its pouch—because even the most energetic hopper needs a little extra crunch on the go.

A true bush-tucker battler, the Pecangaroo proves that in the wilds of Australia, it pays to be one tough nut.

The Yogoat

High in the rolling pastures where the air is fresh and the grass is thick with cultured elegance, roams one of nature’s smoothest creations—the Yogoat.

With the sprightly hooves of a mountain goat and the thick, creamy texture of the finest dairy delight, this udderly delightful creature is the top graze-d choice in the animal kingdom! Instead of wool, the YogOat is coated in a velvety swirl of fresh, probiotic-rich yogurt, giving it a tangy twist that’s both smooth and spoonable. Playful yet udderly cultured, the Yogoat loves nothing more than leaping across dairy farms and balancing on precarious ledges—after all, nothing whey’s it down!

A true marvel of fermented finesse, the Yogoat reminds us that in the great dairy plains of life, it’s best to stay smooth, cultured, and always a little fruity.

The Panacotter

Gliding effortlessly through the Sweetwater Springs, where vanilla-scented mists rise and berries bob gently on the surface, paddles one of nature’s most delicately decadent creatures—the Panacotter.

With the smooth, creamy body of a perfectly set panna cotta and the playful, whiskered charm of an otter, this curious critter is as graceful as it is spoon-lickingly soft! Preferring to lounge lazily in pools of berry coulis, it spends its days floating like a soufflé and skillfully catching raspberries in its tiny paws. But don’t be fooled by its sweet and delicate nature—if startled, it can unleash a high-speed wobble-dash, slipping through danger like a runaway flan on a polished plate!

A true marvel of patisserie perfection, the Panacotter reminds us that in the great dessert lagoon of life, it’s best to stay smooth, stay sweet, and always go with the wobble.