Tuesday, September 2, 2014
Inquirer Daily News

Cronuts and the American way

A Wayne shop was buying 'em for $5 and reselling them for $10. Then the first bakery found out.

Cronuts and the American way

Cronuts, that cross between a croissant and a doughnut, at Swiss Haus Bakery.
Cronuts, that cross between a croissant and a doughnut, at Swiss Haus Bakery.

Supply and demand, the entrepreneurial spirit, sugar, butter, cream and flour have collided, and the result is a sticky mess.

Foobooz.com recounts the story of how Wayne's Royal Cafe began selling cronuts.

Invented by NYC's Dominique Ansel, the portmanteau pastries meld a croissant and a doughnut, and seem to be more popular among traffic-hungry bloggers (!) than by actual fanciers of baked goods.

Royal was selling them for $9.43 each. That's $10, tax included.

More coverage
 
Wine women: Philly's female sommeliers
 
Top Cook uses fresh farmers market foods
 
Truck Stop: Mucho Bueno

The Royal Cafe's Torpekay Habashzada was buying them from Swiss Haus Bakery in Center City for $5 each, and justifying the steep freight by saying she was saving people a trip into the city.

When Swiss Haus owner Jim Hausman caught wind of the tactic, he cut off Royal Cafe.

No cronuts for you!

Article is here.

Michael Klein Philly.com
About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here. Reach Michael at mklein@philly.com.

Michael Klein Philly.com
Latest Videos:
Also on Philly.com
Stay Connected