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Four croissant hybrids you need to try in Lower Manhattan

Hybrid food craze-slide0
Anna Dudik

New York’s hybrid food scene is seeping with pastry mash-ups that rightfully show off the city’s artisan flare. Four such croissant-based concoctions really stand out – the Cronut, the Cretzel, Pretzel-Croissant and the Cr'nish. All four are located in Lower Manhattan.

The Cronut, half croissant, half donut, is the first of the crossbred food ideas. Invented by famed pastry chef Dominique Ansel, of the bakery that shares his name. The pioneering dessert was introduced in Dominique Ansel Bakery (189 Spring St., between Thompson St & Sullivan St) on May 10th and anxiously awaiting customers lined up in the wee hours daily outside the famous bakery to get their hands on one (or two since that’s the max per customer) of 350 made daily. Don’t worry, even if you don’t get your hands on one on your first attempt, other desserts in the bakery, such as the Dominique Kouign Amann, aka DKA are totally worth the trip.

After a few months of the Cronut’s astonishing success, famous bakeries around Downtown Manhattan began mastering their own croissant hybrids. There’s now two famous croissant and pretzel hybrids, the Cretzel at Breads Bakery (18 E. 16th St., near Union Square West) and the Pretzel-Croissant at City Bakery (3 W. 18th St., nr. 5th Ave.). Also there’s the Cr’nish at Bubby’s (73 Gansevoort St. near Washington St.).

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