Get involved: Send your news, views, pictures and video by texting SUPIC to 80360 or email us.
Cronut craze is big hit on Brighton market debut
People with a sweet tooth can rejoice – the cronut has come to Brighton.
The latest craze in baking, which has taken New York by storm, was unveiled at Street Diner in Brighthelm Garden on Saturday.
The Sussex version of the croissant doughnut crossover was created by Burgess Hillbased bakery Mr Bake.
The business, created by Tommy Gwatkin and Ed Halifax, set up a stall for the first time, and straight away the city flocked to sample the new fad.
Made from croissant pastry but deep-fried like a doughnut, the cronut was invented by the Dominique Ansel Bakery in New York and became an instant hit.
The small bakery saw huge queues halfway down the street to try the hybrid, and it has become the must-eat treat for celebrities, with supermodel Heidi Klum the latest to apparently have a box of cronuts flown to her home.
Mr Halifax said: “As soon as I sawthem I thought I want to eat that. Everybody loves doughnuts and everybody loves croissants – so both together is amazing.
“So I did some reading and research and found a recipe. After some tweaking we were ready.
“We wanted it to be big flavoured and colourful, to create something a bit left-field.”
Mr Halifax has been baking all his life and auditioned for the Great British Bake Off.
He said the programme had led to a renaissance in baking, especially among men.
And if the reaction to the cronut was anything to go by, even more might be inspired to don an apron and get baking.
One man arrived dead-on midday, when the market opened, to try out the sweet treat and was happy to sit and wait until the first batch was ready.
By the end of the day, the stocks were depleted as crowds of people munched on the sugary goods.
With a simple lemon glaze, the cronuts looked magnificent and immediately got me hungry writes Peter Truman.
But this was no beauty show and the proof of the pudding was very much in the eating – and what a taste.
You imagine it will taste like a doughnut but then comes the buttery texture and taste of a croissant, mingled with the sweet crunch of a deep-fried doughnut.
The result is a more-ish delight but best reserved as the occasional treat given the butter and sugar content.
For the truly decadent, cream-filled varieties exist, but you might want to wear elastic-waist trousers in preparation.
See the latest news headlines from The Argus:
- Boxing clever on Brighton's homeless crisis
- Car collision on cliff's edge at Telscombe
- Woman subjected to "serious sexual assault" on beach
- Brighton's Blind Tiger Club asking punters to save it from closure
- First World War medals burgled
Comments are closed on this article.