Jan 30, 2014 — The Cronut is old news. A Chicago restaurant offers the latest doughnut hybridization: an impossible mix of doughnut-fried sweetness and crumbly biscuitness.
Aug 21, 2013 — While New Yorkers line up for the cronut, a croissant-doughnut cross, in London, a tartlet-brownie mashup called the townie is now the rage. Social media is helping to drive these hybrid-food fads, industry watchers say, but how they ultimately impact the bottom line depends on whether purveyors can be more than one-trick ponies.
Jul 8, 2013 — For this week's Sandwich Monday, we try the famed cronut — the very-in-demand croissant-doughnut hybrid from New York. Or, rather, we try a Chicago knockoff called the doughssant.