The strange affair of the brioughnut

I didn’t know about the absurd bakery craze that is the cronut until after I had left New York.  Am I foolish enough to wait in line for hours in the very early morning?  For two donuts?

… maybe.  What’s the weather like?

Anyhow, a local bakery introduced their donut variant, the brioughnut.  Their website describes it as “A sophisticated hybrid of the all-American doughnut and rich, flaky layers of brioche dough, handcrafted from scratch and laminated using the finest European butter.” Continue reading “The strange affair of the brioughnut”