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?
We welcome readers to submit letters regarding articles and content in Cleveland Scene. Letters should be a minimum of 150 words, refer to content that has appeared on Cleveland Scene, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.
Email us at email@example.com.
Support Local Journalism.
Join the Cleveland Scene Press Club
Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.
Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.