I am a freelance reviewer in Sydney, and lover of sharing my experiences in all things food, wine, entertainment and travel related.
Published June 21st 2013
Every city loves a food fad and the Cronut is the latest pastry sensation hitting our shores.
Forget cupcakes and macarons, it is now all about the Cronut – the lovechild hybrid of a sugar donut and a croissant. Think delicate layers of buttery, moist pastry, that fried, is coated with sugar, and sometimes filled with custard or cream and glazed with icing.
New York has gone crazy over the Cronut that was created and trademarked by Chef Dominique Ansel, and has seen people queuing for hours to get their hands on these sweet morsels of goodness.
Cronut inspired pastries are beginning to pop up in Australia following the mania, to feed our sweet tooths.
The Cronut is now inspiring other chefs to deliver a similar taste sensation here, with our own local Chef Adriano Zumbo, delivering the new Zonut. Other Cronut derivatives have been known as Doissants.
Having a local supply of a treat that combines the best and worst of the sweet world is excellent. While we might save on an airfare to New York, the money may need to be spent on a new gym membership!
I have stumbled across some Cronuts at Bondi Junction Markets.
Have you tried a cronut or a doissant, and if so where?
Cronut is actually Trademarked In Australia as well and they have been sold at Markets in Sydney since the end of May 2013, Frenchs Forest Sunday Markets, Ramsgate Foodies Markets and Bondi Junction Markets. Looks like your photo is from the Bondi Junction Markets