Is the Cragel the Cronut of 2014?

Wednesday, January 22nd, 2014. Filed under: Destinations Food & Dining Home & Garden Offbeat
Cragel: 50 percent croissant, 50 percent bagel. ©The Bagel Store

Cragel: 50 percent croissant, 50 percent bagel.
©The Bagel Store

(Relaxnews) – The hyperbole has begun. After the spectacular success of the Cronut last year, the latest Franken-pastry to take the media by storm is the Cragel which is already being touted as the pastry of 2014 less than a month into the new year.

Created out of Brooklyn bakery shop The Bagel Store, the Cragel is half bagel, half croissant and has gone viral after being picked up by major media and broadcast outlets including USA Today, The Daily Mail in the UK, and The Late Show with David Letterman.

The brainchild of bakery owner Scot Rossillo, the Cragel is described as “a delicate, flaky, buttery croissant” baked into a bagel and costs $2.95 each.

But while the pastry has picked up steam, so far the Cragel doesn’t seem to have inspired the same kind of pre-dawn lineups and black market mania seen by pastry chef Dominique Ansel’s Cronut, the hybrid croissant-donut which took the world by storm spawning copycats from Europe to Asia.

It seems the foodspotting diviners at Andrew Freeman & Co. called it when they predicted that mash-up foods would become a major trend in 2014.

Also look out for crezels — croissant-pretzels — and piessants (pie croissants) to try and share some of the hybrid pastry spotlight.


Share Button

Related posts

Paris to become home to biggest Chipotle restaurant in worldCronut-maker debuts next pastry creation: never-collapsing souffleNext food phenom poised to spawn copycats: ramen burgersPizza Hut’s new ‘Subconscious Menu’ reads our minds to place pizza orderEngland gets its first cereal-themed breakfast cafePop-up cafe in Tokyo to serve Hello Kitty-themed foodsChill out – literally and figuratively – with hemp ice creamMove over macaron, there’s a new French pastry in townKrispy Kreme UK creates World Cup-themed donutsTurn your NY apartment into a restaurantNew premium chicken sandwich shop could ruffle some feathersLook out! Here comes the Spider-Man ice creamHow to score free — or nearly free — ice cream this monthStarbucks launches new tea with powerful tastemaker: Oprah WinfreyRitz-Carlton creates signature chocolate and orange cakeChefs cook computer-generated recipes out of food truckHow to celebrate Valentine’s Day on a fast-food budgetChefs to go ‘mad scientist’ and foods to be fermented in 2014Kale is 2013, sea beans are 2014The culinary buzzwords of 2014: ‘Hipster Asian’ and shakshuka