Just when you thought Cronut madness was simmering down here comes another hybrid food to sweeten things up. The latest to join the game? The CroisBun, a cross between a flaky croissant and sweet bun, developed by Boston-based bakery Au Bon Pain.
The CroisBun (pictured above) is part of the bakery’s spring menu and designed to be pulled apart like monkey bread, which ups its fun factor. The CroisBun is sold filled with either sweet cheese or or strawberry and sweet cheese and topped with a sprinkle of sugar.
Are we really surprised to see yet another Cronut contender? Not really but it’s always intriguing to find out what bakers across the country are concocting to compete with the croissant/donut hybrid that made New York City pastry chef Dominique Ansel a superstar.
Cronut by Dominique Ansel
In an effort to gain more clarity on the popularity of hybrid foods FDL reached out to Fabio Parasecoli, associate professor and coordinator of food studies at the New School in New York City. He explained that in the case of the Cronut there is "the sheer delight of adding to things are decadent and possibly bad for you."
He added that there's no telling how long Cronut mania last. "There is no rule about the duration of novelties. Some disappear fast, some stay for a long time. I mean, I suppose mochas and lattes were a novelty too, at a point in time.."
Odds are the Cronut - and it's imitators - will be around for a long time. Here’s a run down of Cronut contenders making a splash in their respective corners of the country: