Stew Leonard’s Welcomes Crogels: Crossiant-Bagels



We’re all familiar with the latest trend of what I like to refer to as ‘food breeding’: Taking two classic culinary ideas and combining them into one unique creation.

The world was recently taken by storm with the cronut (croissant-doughnut), and now Stew Leonards (who introduced their own version called the cro-du), is responsible for what I believe to be the next breakfast phenomenon: crogels.

Yes, you guessed it…or perhaps read it in the title…croissant-bagels. Mind blown? Well, it should be. The marriage of these two AM staples unites the light, flakiness of a pastry with the crisp, chewy-softness of a bagel. The melt-in-your-mouth buttery decadence is created by baker Tania Portela of Stew Leonard’s Norwalk location. Croissant dough is shaped into the size of a bagel, kettle boiled, then hearth baked.   

Since the product was introduced this month, Stew Leonard’s has sold more than 1,000 of these hybrids made fresh daily. Sold in packages of two, you can easily share…but you won’t really want to.  

Two versions are available: plain and multi grain. They really hit the nail on the head with the latter. Visible seeds add a great crunchy texture, offering a wink and a nod to bagels. The plain version is equally delicious, yet much more reminiscent of a croissant rather than a fusion of the two. Not that there’s anything wrong with that.

While you could spread on a schmear of just about anything, I say, why ruin a good thing?  A mouth-watering, insanely irresistable good thing. Is it morning yet?

For more information on crogels and Stew Leonard’s locations visit

*Please note, although this is a sponsored post, the opinions mentioned are completely my own. 

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