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« Guide To Cooking Classes in Connecticut | Main | Rive Bistro Opens in Westport: A Bistro with a View »

The Cronuts™ Craze Comes to CT @ Stew Leonards

If you are a foodie, by now, you have likely heard about the legend of the Cronut™. If you're a foodie and have been hiding under a rock and have not yet heard about the pasty hybrid taking the food obsessed world by storm, you should read this. The Cronut is a half croissant, half doughnut created by Chef Dominique Ansel in May of 2013, and since their launch, New Yorkers have been waiting in line for hours (or paying scalpers) to get one of these decadent dessert items, making it the most viral (and hyped) indulgence to date.

Although I did not manage to get one of these during a recent trip to NYC, I'm pleased to announce that the rumors are true...all four locations of Stew Leonard's are selling their own version of the complicated Cronut, named "Cro-Dos!"  The word "cronut" is trademarked by AnselHalf croissant and half donut, these babies are 162 layers of butter and dough deep fried to golden perfection. And you don't have to wait in line for HOURS to buy them! $3.99/2 pack. Available now here at Stew's! I particularly enjoyed their hash tag: ‎#ohyeswedid

Kudos to the bakers at Stew Leonard's.

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Reader Comments (6)

Thanks Steph for the Cronut breaking news-- Perfect treat to bring up to kids' visiting day!

July 8, 2013 | Unregistered CommenterNancy

Now this is some good news!!!! Heading over tomorrow for sure.

July 8, 2013 | Unregistered CommenterAnnabelEats

While I haven't tasted Chef Ansel's "original" Cronut, I popped not one but two sample bites while passing through Stew's last week to pick up lobsters. They were all they are CRACKed up to be, if you get my drift. Bon apetit!

July 15, 2013 | Unregistered CommenterSusan Iseman

I grabbed a package of Stew's Cro-Dos fresh from oven this weekend...and UGH! they not only weigh a ton...but are hard and have no taste...I expected the buttery consistency of a croissant with the sugary taste of a donut!...very disappointed. Not at all like the real thing. New name...CRO-NO's!

August 6, 2013 | Unregistered Commenterfood4Thought

So much has been written about the newest sensation, the Cro-Nut (called a Cro-Do at Stew Leonards). They were created and launched about 90 days ago in NYC to replicate a half-donut-half-croissant, filled with cream and topped with a glaze and cinnamon-sugar.

The first thing I noticed about Stew’s Cro-Do was the weight. It looked light to the eye but felt heavy in the hand. The taste test was incredibly disappointing. A donut is sweet, crunchy on the exterior and airy and light on the interior and a croissant is light, airy, and crunchy on the exterior while light as a feather with layers upon layers of delicate buttery delight on the interior. The Cro-Do offered none of these. It was heavy, dense, without the initial exterior crunch and was neither sweet nor buttery, just a mass of more mixed than folded, fried dough. They were also missing two key ingredients; there was no cream filling and there was no glaze. It was merely fried, heavy dough that was sprinkled with some cinnamon-sugar.

So for me…it was a no-no for the Cro-Do.

August 15, 2013 | Registered CommenterJeff "jfood" Schlesinger

Great BEEF Deal Alert***

Stew Leonards, Black Angus Top round roasts, 4 bucks a pound, TONS of flavor.

A GREAT Deal. Thank you Stew.

December 12, 2013 | Unregistered Commenterrealguy

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