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It was only a matter of time before bakeries in L.A. began to knockoff Dominque Ansel's much-hyped cronuts. First there was Semi Sweet Bakery in DTLA andFrances Bakery & Coffee in Little Tokyo, and now a valley shop called Spudnuts is getting in on the action.
For those of you who have been living in a cave for the last few months, cronuts are a hybrid of a doughnut and a croissant that have taken New York by storm. There are epic long lines to procure the deep fried delights, with some people even trading sex for said sweets.
Pastry chef Roxana Jullapat was kind enough to whip some up for us and a few of her friends a while back at Cook's County, but refused to put them on the menu because they weren't worth the effort.
Other shops in L.A. are willing to take the risk, but they can't call their goods cronuts because Ansel was smart enough to trademark the name, so they're calling them doughssants. And at Spudnuts in Canoga Park, they're currently only available on Saturdays and Sundays.
Says Eater L.A.:
Apparently these things have been selling out in an hour and a half and management is going to start vending them on Fridays as well. Doughssants cost $3 and come in two varieties: custard cream filled croissant dough with a Nutella glaze or covered with powdered sugar.
That's all well and good, but until they start stuffing them with beer, we're out.
