Overview
Are you a) terminally indecisive b) a lover of donuts, or croissants, but want something more, or c) hungry?
Cue the cro-nut. The croissant-donut craze that started in New York's Soho by french pastry chef Dominique Ansel in May, now has Loaf's Sean Armstrong among others to thank for its establishment in New Zealand. Although other places in the world like Brazil and Japan have created their own custom cronut, Loaf's sticking to the NYC classic fusion which contains croissant and doughnut ingredients shaped into a ring, flash fried, filled with vanilla custard, rolled in cinnamon sugar and drizzled with chocolate.
Well, my mouth's watering. And so have the mouths of Heidi Klum (who had cronuts flown home in private jet), and the hundreds of people, who are paying about ten times the price of a cronut, to get their mittens on one. Luckily the Loaf cro-nut has a fixed RRP of $4.50.
Loaf's cro-nuts are taking over the nation, with 50 supermarket and cafe stockists nationwide.