So, if you have been following some of our posts as well as our Facebook page you would notice that we have a slight obsession with Cronuts and “slight” is quite an understatement. Since the month of May, we have been flirting with the idea of driving down to the NYC on a random weekend, waking up at the crack of dawn, making our way to the Dominique Ansel Bakery and getting a Cronut. I mean, why not? It’s a short 6 hour drive – 7 with traffic and stops. But since my obsession was not there yet, we waited until Labour day for a scheduled NYC weekend and getting a Cronut was top of the list.
Over the last few months, a particular pastry has had the internet abuzz with images of lines going around the block, more than 2 hour long wait time and black market sales. What confectionery delight can cause this? Well, it is the all powerful Cronut. Hailing all the way from the Dominique Ansel Bakery in New York city, this half croissant, half doughnut, a frankenpastry if you will, has got people talking and dreaming of this elusive pastry. So, when we heard that Montreal’s own La Cornetteria, over in little Italy, had come up with their own part croissant, part donught creation, we had to find out more.