Dunkin’ Donuts will premier its “croissant donut” on Nov. 3 for a limited time in its restaurants, according to a Boston Magazine article. The new donut is apparently distinctive from the “cronut”, a combination croissant donut first made famous at Dominque Ansel Bakery in New York.
I’m not sure how I feel about the concept of a croissant donut in general. I love croissants. The real ones. And as someone who has lived in France, and anybody who has tasted a genuine croissant knows, the American imitations will never compare. I’m still willing to give them a try at bakeries here in the United States, but usually with the expectation that they might be good, but they will never be the same as one from my French boulangeries.
Like any good dessert lover, I do enjoy a donut on occasion, though it’s never my go-to choice. So when you combine croissants and donuts together to create a strange sort of hybrid, I just don’t know if I can get on board. Especially when it’s being done by Dunkin’ Donuts. Sorry everybody, but it’s not a secret that no artisanal, or even just from scratch, baking is being done at the franchise.
As Boston Magazine says, it makes sense that the cronut (or not a cronut as Dunkin’ Donuts insists) trend has spread and is now being massed produced. It’s foodie couture. At least the original required some effort and skill, that resulted in “a very limited supply of Cronuts each day, the kind that creates black markets and hours-long waiting times,” Boston Magazine said. On second thought, maybe I would give one of the original Cronuts a try.
Will you be indulging in Dunkin’ Donuts new creation? Perhaps it will become a sort of guilty pleasure, pushing aside the sad glazed donuts on the tray next to it.