Au Bon Pain Devises Croissant/Sweet Bun Hybrid Called the ‘CroisBun’

March 12, 2014 // 12:25 pm

Yeah, because we haven’t seen any crazy dessert mashups like that before.

(Exhibit A, B, C)

The latest footnote in the never-ending cronut saga comes from Boston-based bakery Au Bon Pain. A cake-y sweet bun covered with a flaky, croissant-y muffin top, the “CroisBun” is part…

If a Croissant + Donut= Cronut, Does a Pretzel + Croissant= Pretzsant?

February 8, 2014 // 1:08 pm

PicThx Imgur

Williamsburg Based Cragel is 50% Bagel, 50% Croissant

January 18, 2014 // 12:23 pm

Williamsburg is not about be left out of a popular scene. The hipster borough now has a croissant hybrid to call their own thanks to The Bagel Store. Cragels, not to be confused with Crogels or Cronuts are described as a “delicate, flaky, buttery croissant baked into a…

Meet the Crogel: the East Coast’s Latest Croissant-Bagel Hybrid

January 10, 2014 // 10:09 am

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,…

Momofuku’s Thanksgiving Croissant is an Entire Thanksgiving Dinner Rolled up in a Pastry

November 2, 2013 // 1:15 pm

Oh New York, how you tease us so. How is the rest of the country supposed to compete with the likes of Cronuts and Bantams? Now you have Thanksgiving Croissants? It’s just not fair.

November officially marks the return of the Thanksgiving Croissant at Momofuku Milk Bar.…

Obligatory Cronut Knock-Off Update: The ‘Piessant’

October 21, 2013 // 12:03 pm

Today’s Cronut Knock-Off of the Day (“#CKOotD”) comes from the Cake Hag pastry shop in Atlanta.

Unlike Starbucks’ most recent Duffin debacle, the “Piessant” actually combines the better parts of its two namesakes, flaky croissant dough wrapped around gooey pie fillings. Think a fruit filled hand-pie, only souped-up…

Yes, I Would Like to Sleep in a Giant Croissant – Thanks Japan!

August 22, 2013 // 3:37 pm

Sometimes I wonder how journalism works in Japan. In J-school (the first J), you’re taught each story has to answer the five basic W’s: who, what, when, where and why, but after a while, isn’t it easier to stop asking and simply understand it’s “because Japan, that’s why”?

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Make Your Own Cronut in Five Steps [INFOGRAPHIC]

August 9, 2013 // 2:09 pm

By now, everyone’s heard of the wondrous pastry known as the Cronut. This amalgam of donuts and croissants has taken the world by surprise. How many of you out there are just sitting behind your computer screens wishing you could get your hands on one and just sink your…