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It’s A Cross Between A Donut And Croissant But Don’t Call It A CroNut

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LOS ANGELES (CBSLA.com) —  It’s a tasty treat that is taking the nation by storm.

It’s a cross between a donut and a croissant. Many call it a CroNut.

But a New York baker who came up with the idea is threatening to sue anyone who uses the name.

Two LA bakers have re-named their version as the a NY company says they are serious about trying to keep the name to themselves.

KCAL9’s Art Barron talked to fans of the new taste sensation.

“It’s a perfect fusion of a croissant and a donut,” said one.

The CroNut was introduced two months ago at the Dominique Ansel Bakery in Manhattan. ($5 a piece for just one.)

They have become so popular, bakeries around the world took notice.

“It’s a new wave kind of pastry.  I think Dominique Ansel he really publicized it, and I don’t think he realized what a great creation he had on his hands,” said LA baker Sean Tao

Santa Monica’s DK’s Donuts & Bakery and Tony’s Donut House in Huntington Park were both serving CroNuts until Ansel threatened legal action.

That meant both LA-area establishments had to come up with a creative new name.

“It was really hard [to come up with a new name],” said Tony Taing, co-owner of Tony’s Donut House.

Sean from DK’s eventually settled on “The Double Decker O-nut” while Tony’s Donuts is calling theirs “The DeCrave.”

Whatever you call them, reported Barron, people clearly want to eat them.

The most popular one in Santa Monica? A Double Decker O-Nut covered in bacon.

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