New York City — indeed the whole of the food world — is in a cronut frenzy.
What's a cronut, you ask? Imagine croissant dough, shaped into a donut, and deep fried. These dreamy confections, birthed just months ago in New York, can then be stuffed, glazed and topped like regular donuts. Lines begin forming at SoHo's Dominique Ansel Bakery, the source, as early as 6 a.m.
Of course, like all good trends, the practice is spreading, with copycats popping up all over. So the question becomes: Who will be the first in Cleveland to offer cronuts? (And where does the line form?)
"Croissants are good, and donuts are good, but they don't need to become one to be awesome," says Courtney Bonning, pastry chef-owner of Bonbon Café. "It may hit Cleveland, but we appreciate the classics a little bit more."
So perhaps not Bonbon — but when and where will the cronut strike Cleveland?
