Tuesday, July 28, 2015

Philly gets the cronut!

Jim Hausman at Rittenhouse's Swiss Haus Bakery (35 S. 19th St.) just rolled 'em out: fried croissant dough with pastry cream inside, topped with cinnamon and glazed on top.

Philly gets the cronut!

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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.

Carb-mad New Yorkers and Angelinos have been raving about the cronut, a cross between a croissant and a doughnut, since Dominique Ansel bakery in SoHo invented them (and even trademarked the name) this spring.

It was only a matter of time that some enterprising baker would attempt the creation here in carb-central, Philly.

Jim Hausman at Rittenhouse's Swiss Haus Bakery (35 S. 19th St.) just rolled 'em out: fried croissant dough with pastry cream inside, topped with cinnamon and glazed on top.

Five bucks a pop.

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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.

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