Allow me to introduce you to the Cronut, NYC’s latest craze.
In case you’ve been living under a rock, the Cronut is the latest pastry from Dominique Ansel Bakery in Soho. A donut with a croissant texture and light drizzle of icing, this dessert has had New Yorkers losing their minds. Because of the kitchen’s small size and the amount of time it takes to make the Cronut, Chef Ansel can only produce 300 each day, which means les cronuts sell out before 9:30 AM. So now, there are scalpers selling these things for upward of $100. And there was a man on Craigslist searching for um, services, in exchange for a Cronut. Yes, it’s that real.
At my day job, we were lucky enough to obtain three (yes, only three!) of the in-demand treats. Each month, Ansel and his team create a new flavor, and this month’s was blackberry. I was skeptical; in my experience so far, rarely has a Manhattan craze lived up to the hype. But when I tell you that as soon as I bit into this thing, I saw fireworks, heard angels sing, and felt like I was being nestled inside a fluffy cloud, I mean it. It’s the perfect ratio of croissant to donut, soft to chewy, icing to filling. I was in awe, and after my two small, sticky bites (unfortunately, I had to share) I couldn’t wait to get my hands on a whole one. But seeing as that would mean waking up at 4:45 AM to get in line, I may have to wait until things die down a bit. But rumor has it upcoming flavors will be passion fruit and coconut. Heaven!
It wasn’t long after I finally tried a Cronut that I learned there’s a new croissant-donut hybrid in town: The Squat (yes, as in what you should do after eating these bad boys). It’s a glazed, square donut with a croissant texture and—wait for it—bacon sprinkled on top. According to Gothamist, it might be even better than the cronut. What is wrong with America? First the Cronut, then Dunkin’ Donuts’ donut breakfast sammich, and now this? Are we just set on giving our population heart problems? (Don’t get me wrong, I will be trying all of this. Shame, shame on me.)
Another croissant-pastry hybrid I recently taste-tested (doesn’t my day job sound horribly labor-intensive?) is City Bakery’s croissant pretzel, which we nicknamed the “cretzel.” It’s the perfect, soft combination of a croissant with a pretzel’s saltiness (and not too much of a pretzel-y texture, which I feared). And reader, prepare yourself, as this is only the beginning of my NYC pastry taste-testing. Before I left for Paris last summer, I read Amy Thomas’s Paris, My Sweet where, throughout her story of moving to Paris from New York for a year, Thomas shared the best sweet shops in both Paris and New York. I still have a ton of bakeries from that book that I need to visit (Maison Kaysar and Lady M Confections on the Upper East Side are up next), so it’s time to pick up the pace. And don’t worry: In between, I will share all the sugary goodness on the blog—while simultaneously doing a ton of squats.