The Cronut™ has reached worldwide fame. Created in New York by pastry chef Dominique Ansel, it combines the flaky richness of a croissant with the simple pleasures of a filled donut. We haven’t tasted the real thing (yet), but have noted that a few bakeries in L.A. land are trying to jump on the cronut-wagon. Our three contenders are Semi Sweet Bakery, downtown L.A.; Frances Bakery, in Little Tokyo; and DK’s Donuts & Bakery, in Santa Monica.
Have you seen another cronut around town? Do tell! The comments section is down below.
|Semi Sweet Bakery||Frances Bakery||DK Donuts|
|Size||Smaller than a Krispy Kreme||Larger than the average donut||Flat and wide|
|Appearance||Perky, golden brown and glistening||Distinct layers, sugar-crusted exterior||Distinct layers, sugar-crusted|
|Texture||Crispy; inside, a bit doughy||Crunchy, flaky, oily||Tough, flaky, oily|
|Flavor||Like cane sugar syrup and butter||Pronounced vanilla; dark chocolate||Like old fryer oil|
|Icing||Only a simple glaze||Vanilla or chocolate||None|
|Filling||None||Vanilla custard only||Vanilla, chocolate (texture of shaving cream) or strawberry (like runny jello)|
|Overall||Light, simple, good||Rich, but good||No|