Meet the Crogel: the East Coast’s Latest Croissant-Bagel Hybrid
It’s hard to tell which this insults more: the croissant or the bagel. (No, it’s the bagel. Definitely the bagel.)
Less than two weeks into 2014 and Connecticut-based grocery store and bakery Stew Leonard’s has already found a new way to bastardize breakfast with their new bagel-shaped croissants. (Crogels, they’re called, which sounds a little too close to “kegel” for our tastes.) The process reportedly involves kettle boiling and hearth baking the dough, and results in something “crispy on the outside… buttery and flaky inside!” In other words, exactly like a croissant.
Savory croissant sandwiches are nothing new, but who wants to spread their cream cheese and lox over a hearty bit of mille-feuille nothing?
Just, wake us when someone invents a deep-fried croissant pancake, mkay?
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