When it comes to food, New Yorkers are willing to wait in a long line. Whether it’s the brunch seating list at Kitchenette or the Trader Joe’s checkout line, New Yorkers will do their time. Over the summer, lines spiraled out of control for a new food craze: The cronut.
Launched by SoHo’s Dominique Ansel Bakery in May, the cronut is a croissant-doughnut hybrid. While many of us were still tucked away in Butler studying for finals, this mysterious sweet quickly became a hot commodity, leading to the creation of a black market with one man even offering sexual favors on Craigslist in exchange for cronuts. Following in the less illicit footsteps of other bakeries, Crumbs Bake Shop has come late to the game and launched their own cronut: the crumbnut.
In preparation for my trip to try this pastry lovechild, I called Crumbs to find out how early I had to get there before they sold out. Luckily, Crumbs employee Reshaun happily told me that they didn’t usually sell out until the lunch rush after 12 p.m.
Unluckily, when I got to their 109th Street location, I was saddened to find that they had not received the powdered crumbnuts and instead only had their Bavarian Crème crumbnut. I was slightly consoled by the Crumbs employee behind the counter who said, “I’m not a fan of crème either, but I eat it like it’s vanilla pudding inside, and I accept it.”
When I got my hands on the crumbnut, I began to dissect it. It looked like a doughnut sandwich with crème in-between. But was it a doughnut or a croissant? The sides of it looked like a croissant, but the top and bottom had the markings of a fryer like a doughnut. It was almost as if a donut had artificially inseminated the croissant. Gross.
Yet the first bite was delicious. The Bavarian crème was a little overpowering, but the croissant taste was still evident and even doughier than a normal croissant.
While you can’t, and probably shouldn’t, exchange sexual favors for the crumbnut, the deliciously reasonable price of $2.95 sweetens the deal and makes it worth the trip.
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