A Baltimore bakery is cleaning up its act.
Pulling yourself up by your bootstraps is easier when a few thousand people give you a boost. That’s what D.C. entrepreneurs who have successfully funded their start-up businesses with the crowd-funding platform Kickstarter have learned.
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.