Cronutâ„˘ Battle: Herb Box vs. Karl's Quality Bakery
After Chow Bella fried up some of the ever popular Cronutsâ„˘ a few weeks back, we have had our ears to the ground, waiting to see who would attempt this trendy treat locally.
Rachel Miller Cronutsâ„˘ fried up by Chow Bella.
The Cronutâ„˘ craze has slowly trickled outside of New York, from Dominique Ansel Bakery, into neighborhood bakeries around the world. For those not in the pastry loop, a Cronutâ„˘ is the love child of a doughnut and a croissant. It boasts multiple fluffy layers like a croissant, yet is fried up with love like a doughnut. Filled with cream, dredged in sugar, and topped with a glaze, Cronutsâ„˘ are the latest guilty pleasure for pastry lovers -- no matter what you call 'em (since Ansel apparently has the rights to the name).
For those not able to travel to New York City and wait on line for hours, a few Valley pastry chefs are frying up their version of the treat, for your tasting pleasure.
-Cronutsâ„˘: Chow Bella Shows You How to Fry Up the Latest Pastry Fad
-The Herb Box in Scottsdale Going "Cronuts" with "Doissants"
-Karl's Quality Bakery in Sunnyslope Making "Kronuts" and Suing Its Landlord
Rachel Miller The market storefront of Herb Box on Southbridge in Old Town Scottsdale.
In This Corner: Herb Box
The Setup: Herb Box, high-end catering company turned restaurant and market, focuses on utilizing local ingredients to add a twist on world cuisine. With their Southbridge location, and market below, there is endless marbled space for pastry chef Ladawn Driscol to fill with delectable delicacies.
Rachel Miller Herb Box Doissant display.
Termed the "Doissant" at Herb Box, the flavors change daily on this version, which is marked "50% Donut 50% Croissant 100% Delicious," and will set you back $5. The day we arrived, the flavor was Strawberry Lemon.
The Good: Excellent exterior sugary crunch on this Cronutâ„˘. The lemon filling was fresh and tart, and the server took the care to pack the Cronutâ„˘ in a plastic container, to keep it from being crushed.
Rachel Miller Herb Box Lemon Strawberry doissant. Rachel Miller Interior of the Herb Box doissant.
The Bad: This cronut was a little doughy. The thing we love about the cronut/doissant is the flaky croissant layers. Also the strawberry glaze wasn't overly flavorful and really added nothing but a pop of color to the Cronutâ„˘.