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”