NYC Pastry Craze Hits DC
LANHAM, Md. (CBSDC) — Don’t call it a cronut.
It’s a doissant, and it’s the District’s version of the croissant/donut hybrid that the Dominique Ansel Bakery in New York City invented, and trademarked the name for, in May.
Time Magazine reports that the $5 treats at Ansel’s bakery are sold in limited quantities per-customer and have already been known to be re-sold at inflated prices. That’s right. New Yorkers are scalping these sweets.
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Given the cronut craze up north, and the trademark on the name, Brightwood bakery Chocolate Crust started selling doissants earlier this week.
So, this begs the question, are doissants and cronuts on track to be the next gourmet cupcake?
It’s a sure bet that the owners of Chocolate Crust hope so. The recently-opened eatery, which also serves savory dishes, is at 5830 Georgia Avenue NW, and is open 8 a.m. to 6 p.m. Sunday through Thursday and 8 a.m. to 8 p.m. Friday and Saturday.
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