Perhaps you’ve experienced that cycle familiar to many home cooks: You come up with a recipe, it turns out reeeally well and so you end up making it a lot… until eventually, you get sick of it and move on, dusting that favorite off now and again. But Dominique Ansel, the creator of the cronut, has to eat one of his pastries every single day as part of his job. Poor guy. [More]
cronut
Don’t Call It A Cronut: Dunkin’ Donuts To Start Selling A Cross Between A Croissant & A Donut
By 10.28.14
In a world where you can get a cease and desist letter to stop you from even thinking of calling a croissant/doughnut crossover a cronut, Dunkin’ Donuts knows it has two choices: It can either ignore the (fading) fad of frankenpastries, or it can just play this thing completely straight and call its new croissant-like doughnut/doughnut-like croissant what it is… a croissant donut. [More]
This Is Us Running Away As Fast As We Possibly Can From The “Cragel” And The “Crogel”
By 1.14.14
Is there a basement workshop somewhere, with a cackling Dr. Frankenpastry who just cannot wait to unleash yet another hybrid breakfast food on the world? And does he have an unlimited supply of croissants to operate on because of course, there’s now a cragel and a crogel — bagels crossed with croissants, obviously — to haunt our dreams. Come with us now if you want to live. [More]
