Sunday, August 18, 2013

Dough-Sant: Do or Don't?

Image courtesy Minnesota State Fair

We all know that half -- or more -- of what makes a State Fair food success story is the pure novelty value of the food in question. Edibility often comes decidedly second. But sometimes the most over-the-top, seemingly disgusting food can be, well, actually GOOD. I love doughnuts. I love croissants. But could I ever learn to love -- or even simply digest! -- something called a "dough-sant"? This new-for-2013 item is just what it sounds like: a hybrid of croissant and a doughnut.  I'm not in the pastry trend loop (deep fried or not), so I was a little slow to learn that these are a hot new food item sweeping bakeries nationwide. Blame it on pastry chef Dominique Ansel of New York, whose "cronut" launched in May and have since vaulted to pastry fame.

I'm not sure if I'll have time to try this or not (so many new foods to try, so little time!), but if you want to give it a whirl -- and a review -- you can find it at the French Meadow Bakery on Carnes Avenue. No word yet as to whether this will find a place on the regular year-round French Meadow menu or not, so get it while it's (deep-fried) hot!.

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