First Bite: Dossants, the Chicago Cronut

A taste of the local take on the Cronut, which finally came to town in the form of Chicago Pastry’s dossant.

photo by chicago dining scout

Decorative pink and orange icing hint at the dossants’ sugary filling.

Chicago Pastry (142 N. Bloomingdale Rd., Bloomingdale, 630-529-6391) claims to be the first bakery in the area to tackle what they call “dossants”—their version of a croissant-doughnut hybrid. (The word “cronut” is trademarked.)

The jam-filled rings taste an awful lot like traditional bismarks. But the ones with the sweet creamy layer get closer to a croissant. These have a tantalizing amalgamated texture, indeed.

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