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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.
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.