Starting tomorrow, this round, glazed thing you see before you will be added to the permanent collection at Dominique Ansel Bakery. Because it's part croissant and part doughtnut, the pastry chef is, appropriately, calling it a cronut.I like donuts as much as any man with discerning taste who also is hoping to have his heart explode in ribbons before he hits 45 years old, but I'm calling bullshit on this.
I love croissants. YOU KNOW THIS. You know what I don't love? Anything that fucks with the integrity of a "regular" buttered croissant. So get the fuck outta here with that bullshit already.
No comments:
Post a Comment