AMHERST, Mass. (WGGB) — It’s the flakey pastry that’s prompting seemingly level-headed people to throw all reason out the window — waiting two hours in line, or dropping $40 dollars on craigslist — just for a taste of that famous cronut.
The sweet treat, which is a cross between a doughnut and a croissant, has been generating enormous buzz since the New York-based Dominique Ansel Bakery introduced the item. Bakeries around the country, including the Glazed Doughnut Shop in Amherst, have taken notice.
“We started having our customers come in and ask us, they also were keeping up on the doughnut craze, and asking us, ‘When are you going to have them? When are you going to have them?’ says Keren Rhodes, owner of the Glazed Doughnut Shop.
But Rhodes says coming up with the perfect recipe wasn’t easy.
“It took us about 15 batches of dough with little tweaks as we went along to get a product that was tasty and tasted like a croissant but wasn’t too oily,” says Rhodes.
A few weeks ago, she finally got the recipe just right and decided to debut her “doughssant” — the name “cronut” has already been trademarked.
They have been selling fantastically,” says Rhodes. “We only do them on the weekends because it takes a couple days to make them and they’ve sold out every single day that we’ve had them.”
Which means you can get your fix this Saturday morning. Rhodes recommends stopping by around 9-10 a.m. if you like your doughssants fresh out of the oven.