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