Get ‘em while they’re hot and there’s no line! The Crogel is the latest doughy breakfast hybrid inspired by Dominique Ansel’s Cronut, and the lucky folks in and around Norwalk, CT are among the first in the country to try it. Stew Leonard’s, a supermarket known for it’s maze-like aisles filled with unique homemade creations, have introduced the croissant-bagel hybrid described as “croissant dough [shaped] into the size of a bagel, then kettle [boiled] and hearth baked. Crispy on the outside… buttery and flaky inside!”
While New Yorkers beg for the supermarket chain to bring Crogels to their city, most are surprised to learn a croissant-bagel hybrid already made a quiet splash over the summer in Brooklyn’s Bagel Store. Their masterpiece, known as the Cragel, consists of a whole flaky, buttery croissant baked inside a bagel. The store’s Ross Helrich told Gothamist “Our first prototype came out this past July, it was then introduced to food aficionados and bagel lovers in September.”
September?! How is it such a glorious amalgamation of carbohydrates went unnoticed for so long? Is it a sign we’re tiring of the Cronut trend? Which do you think sounds more appealing: Crogel or Cragel? So many questions!
Leave your thoughts in the comments below.