I pledged not to talk about cronuts so long as they remained a New York craze. Sorry, now the croissant-doughnut hybrid is officially bicoastal. They’re being marketed under different names here, though, since the original term has been trademarked by the New York bakery where people gladly wait two hours in line for a chance to buy one (or, at the most, two. Quantities are limited.)
Ba Bar was the first to start baking a Seattle “croughnut” last month, though they’re temporarily off the menu while the restaurant is between pastry chefs.
At The 5 Point Cafe and at Lost Lake, “Cro-Doughs” went on the menu earlier this week, with the Lost Lake folks saying on their Facebook page that “we’re rolling these deep fried doughnut/croissant hybrids in sugar with varying toppings and fillings” and will have them for sale from 8 a.m. daily until supplies are gone. First up was cream-filled strawberry-glaze. “Good bye thighs,” and “Oh wow,” and “uh oh,” were among the reactions. One commenter wrote that “I just wish you weren’t doing the whole pompous limited quantity thing,” with the reply that supplies are limited because the kitchens have limited space: “It’s not to be pompous, it’s just reality.”
At Meander’s Kitchen in White Center, which just moved to a smaller spot down the street from its former location, there are more than 130 replies to owner Miranda Krone’s call for cronut naming ideas. (She’ll give a $50 gift certificate to the winner.) Entries include “Krone nuts,” “Geaux-nuts,” “cronucopias” and “scrumpets.” Krone started off her unnamed specials Thursday with a Bavarian cream filling and bourbon caramel sauce.
Then, at Frost Doughnuts in Mill Creek, there are daily “froissants,” currently in cinna-sugar, glazed, and pumpkin creme. (Hat tip to Seattle Met to finding these.)
Want to wait until the lines for these die down? Our odds of snagging a final kouign amann from bakery cases around town are suddenly looking a little brighter.