The croissant hybrid phenomenon may finally have gone too far.
Connecticut and Yonkers-based supermarket Stew Leonard’s announced on its Facebook page that it is experimenting with a bagel-croissant hybrid, which the store has dubbed the crogel.
“We shape croissant dough into the size of a bagel, then kettle boil and hearth baked it,” writes the store on its Facebook page. “Crispy on the outside… buttery and flaky inside!”
The accompanying photo shows a smiling baker holding a tray of what appears to be sesame, egg, and everything crogels.
The “cronut” swept New York City and other areas this past summer. Created and trademarked by Dominique Ansel for his eponymous bakery, the fried, flaky confection has spawned numerous doughnut-croissant hybrids. The original draws long lines to the Dominique Ansel Bakery every day.
Parade Magazine reports that bagel-croissant hybrids have actually existed since September, when Brooklyn’s Bagel introduced the cragel, “a whole flaky, buttery croissant baked inside a bagel.”