Thursday, September 19, 2013

CIC Baking and Pastry Department Helps Develop Charleston's Cronut

Have you had a KronutZ yet? Chefs Gronert, Wilson, and Ross helped develop it!

New York pastry chef Dominique Ansel made cronuts a crazy success. According to Post and Courier Food Editor Hannah Raskin, last week, Kaminsky’s Baking Compan...y introduced Charleston to the “KronutZ”, "a play on the croissant-doughnut cross that briefly sold for upwards of $20 on the NYC black market. To protect his cronut supply, Ansel imposed a two-cronut-a-person limit on rabid fans who started lining up outside his bakery two hours before opening. Kaminsky’s is borrowing that tactic, meting out its daily supply of 50 KronutZ on a first-come, first-serve basis, limiting customers to a two KronutZ maximum. KronutZ will only be available on Fridays, Saturdays and Sundays, starting at noon."
Read about the KronutZ on Raskin's blog:

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