What Is a Cronut, and Why Is Greggs Making Its Own Version, the Greggsnut?

By Kat Hannaford on at

The cronut must be the most over-hyped food product since the cupcake...but that doesn't mean I haven't stopped fantasising even once about the original cronut, invented by the New York bakery Dominique Ansel. It's had publications writing breathless reports about its supply-and-demand issues; the long lines and inevitable black market; the new must-eat flavours (fig and marscapone!); the girls digging through rubbish for cronut-scraps, oh, and the dozens of cronut rip-offs and homages. But what is a cronut?

Put simply, it's a croissant-donut hybrid, which has croissant-like layers of pastry dough inside a traditional donut shell (so, fried and rolled in flavoured sugar); its insides filled with various flavoured creams. Mmm. Heart-attacks are ever so tasty these days.

Thanks to its overblown profile, bakeries all around the world have scurried to replicate it. While New York's Dominique Ansel Bakery has a pending trademark on the word "cronut," that hasn't stopped London purveyors such as Liverpool Street's Duck & Waffle restaurant from adding the "dosant" to its menu, or Whitechapel's Rinkoff's the cro-dough.

Now though, the student-friendly hangover-quenching specialists Greggs, seen on most local high streets (and on military frontlines), has got in on the act. Available in London for £1 from September 6th to 1st October, the Greggsnut (no, I did not make that up myself -- alas) comes in two flavours: summer berry and cream, and caramel and pecan (which you can see in the top image, above). Wonder if this one'll have girls digging through rubbish bins for cast-aside leftovers? Drunks, maybe.

Image Credit: Top, Greggs; Second, NY Mag