Early this year, the cronut made its entrance into the world of sweets when it was introduced in Indianapolis, subsequently conquering cities in the US, reaching New York, where it was initially called the New York pie donut.
One morning in the midst of the ravaging typhoon, when the sky cleared a bit, we set out for a snack in the near-by mall. To satisfy our curiosity, we sought the much-heralded cronuts. The two outlets we went to did not have deliveries. Fair enough as the city had been practically under water for two days. We settled for an early lunch at a membership club and were rather satisfied with steaming bowls of soup and a considerably good beef salpicao.
Our craving continued and we were in luck when we walked into the Bakery Outlet of Bellevue hotel. Hurray, they had the much desired sweet pastry, which we initially did not recognize, considering the toppings eclipsed the traditional hole in the middle.
What’s with the cronuts that lots of foodies are fascinated by them? Early this year, the cronut made its entrance into the world of sweets when it was introduced in Indianapolis, subsequently conquering cities in the US, reaching New York, where it was initially called the New York pie donut.
Cronut is a hybrid of a donut and a croissant. The genius creator is Dominique Anzel, who introduced the sweet confection in his bakery in Manhattan. It is a layered bun, flaky with an added crunch, making it truly a croissant. It is glazed and buttery, rendered quite sweet by the variety of toppings. It entered the industry in South Korea through Dunkin’ Donuts. From then, the race was on, and the Philippines could not be left behind, thus cronuts are here.
Outside of Dunkin’ Donuts outlets, there are a lot of bakery shops and hotels in Metro Manila offering their own versions of cronuts. They vary in names and toppings. We have not seen long lines but we are aware that Filipinos have gravitated to it, including us. The first to introduce them to Manila was Wild Flour, which calls it croughnut and selling it for P110 each. Note that the trademark cronut has been registered by Ansel. Walk into a shop and it is likely you will find a selection of them topped with chocolate cream, almonds and vanilla.
Have one at the Mandarin Deli, or InterCon, Krispy Cream and some other store. Can you believe there is a kimchi cronut? Innovation never stops, even for donuts. At the Mandarin, the young man behind the counter suggested that we go there early, by about 10 a.m. to catch the supply. Otherwise they’d all be gone before you can say “cronuts.†They are sold at P130 each.
Back to the Bellevue cronuts, we found them crunchy and savory with enough sweetness from the toppings. The texture was more like a croissant. The layered crust was easy to dig into until the last doughnut-y bottom which was a bit makunat. It is a good snack to pair with a robust cup of coffee. So who is craving for cronuts? Catch them early in any of the outlets that carry them.
We must commend the management of Market!Market! for upgrading the state of their “little rooms.†They have been given a very good once-over, the room is very neat and newly refurbished. There are separate cubicles for males and females, which have been dispensed with by quite a few establishments. A lady staff is on duty to clean every time someone uses it. One pays P10 to enter, but it is worth it.
We did a quick visit to Metro Supermarket. It was teeming with shoppers. There was a long line in the “one-basket†designated section. But it was a quick process, because seven (if we counted correctly) ladies man the counters. Another commendable service. Apparently, customers are being accorded an accommodating facility. Carry on!
Have a joyful Sunday!
Email me at lydiadolores34@gmail.com.