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