cronut

Fans stalk Circle City Sweets’s Twitter and Facebook accounts waiting for the announcement of doissant day, because the delicate, vanilla-glazed pastries disappear as quickly as they are cooked.

Like the centaur of baked goods, the cronut is a cross between a croissant and donut—flaky and fried, coated in sugar with cream inside. Its cross-section is as delicate and intricate as a honeycomb.

The “cronut” (a portmanteau of croissant and doughnut) has a sophistication—and a quasi-French pedigree—that makes it a tad classier than the deep-fried Snickers bars and Twinkies