When it’s not a cronut it’s a ….

I bypassed the cronut craze of 2013, the croissant-doughnut cross was a marriage of way too many calories for me. Created in New York by Dominique Ansel, the cronut was so popular people queued for them and sold them on the black market. For some, queueing for cronuts was a way to earn a living. At one point people were apparently paying $5000 for 20 cronuts to be delivered in Manhattan, the retail price of a cronut is only $5! Demand must have slowed, Premium Croissant Doughnut Delivery is now charging $100 per cronut. If it happened to cronuts in New York and tulip bulbs in Holland, surely it can happen to house prices in Auckland.

Despite not wanting a cronut calorie bomb I kept seeing variations of them in food cabinets this year. Dominique Ansel trademarked the cronut name so Kiwi cafes have come up with their own combos. At The Wharf Coffee House & Bar in Thames they’re called dossants. According to Mike the dossant is a fine creation.

A dossant at The Wharf Coffee House & Bar

A dossant at The Wharf Coffee House & Bar

At Carterton’s Clareville Bakery they do a little version of the cronut called the *Mikeronut. This mini version was what I needed to tempt me, it was just the right size and was $1.50 worth of Deliciousness. Despite the obvious association, the Mikeronut wasn’t enough for Mike, he opted for its big brother.

The Mikeronut and its big brother at The Clareville Bakery

The Mikeronut and its big brother at The Clareville Bakery

Hustling through departures at Auckland International Airport I spied the loaf-nut topped with salted caramel popcorn at Bookmarque Espresso. There was also the less inspired, at least by name, custard filled cro-nut.

Cro-nut and loaf-nut at Bookmarque Espresso

Cro-nut and loaf-nut at Bookmarque Espresso

Back home in Rotorua, Ciabatta Bakery call their version a go-nut. Launched in September last year go-nuts are still a top seller. You can buy go-nuts from the bakery/cafe at 38 White Street or on a Thursday at the Rotorua Night Market. I paid $4 for a passion fruit go-nut for my in-house taster, more donut than croissant he reckons, thumbs up for the light Tahitian vanilla filling.

Go-nuts at Rotorua Night Market

Go-nuts at Rotorua Night Market

I’m sure there are plenty of other faux cronuts out there (my in-house taster would appreciate recommendations, and I’m keen on the names). The name Crodough Baggins …. because they are in rings’ was suggested by Hannah Pfeufer in a croissant-doughnut naming competition. Could be food for thought for a Matamata cafe owner.

*Why the Mikeronut? Mike Kloeg is co-owner of the bakery, incidentally he was supreme winner at this year’s Bakels Pie Awards for his lamb cutlet and kumara mash pie.

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