This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Two local caterers say they've come up with a Utah version of the cronut — a cross between a doughnut and croissant.
This sweet treat was originally created at Dominique Ansel Bakery in New York City and is so popular some customers camp overnight to get it.
Here in Utah, Dana Johannessen and Darlene Madison will soon be selling their Doussantz through special orders, as well as during a three-day launch next week out of the Little Blue Bistro food truck. They will be available in two flavors, chocolate hazelnut or raspberry lemon cheesecake.
The two cooks said were trying to reproduce the cronuts when they made a mistake. Instead of frying croissant dough like a doughnut, they rolled croissant dough and doughnut layers together. Here's where you can get it:
When • uesday, Wednesday and Thursday, July 30-Aug. 1, from 9 a.m. to 10:30 a.m. or until sold out
Where • Parking lot behind the City Home Collective office, 645 E. South Temple, Salt Lake City
Cost • $5
Info • Also available by special order: 435-259-5092