Cronut craze hits Baltimore and New York [Pictures]
Baltimoreans who don't want to, or can't, or wouldn't dream of making the trip to New York City for the real Cronut experience can now taste facsimile versions in at least two Baltimore restaurants. Regi's in Federal Hill introduced its version of the croissant-doughnut treat it early June. And just three blocks down Light Street, the Rowhouse Grille started serving its version, which it calls a "Rownut," in mid-July.
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Doug Wetzel of Gertrude's
Pastry chef Doug Wetzel of Gertrude's re-imagined the famous Cronut as a restaurant dessert item. Instead of the traditional doughnut shape, Wetzel's "Croi-nuts" were served as doughnut "holes," with whipped cream and a lemon curd sauce and a mixed-berry compote for dipping. Gertrude's served them only for a short time, and created these Cronut-like treats for a curious reporter.