Money can't buy happiness, but it can buy the next best thing: cronuts. The craze has swept New Yorkers off their feet in a bad romance of demand outweighing supply. The sweet and innocent pastry has turned nasty, becoming a lucrative black market good. And who doesn't love a bad boy? Since Dominique Ansel Bakery in NYC's Soho district gave birth ti the cronut in May, foodies worldwide have been flocking to his store. Customers are known to arrive anytime from 3am, five hours before the store opens, onwards to secure one of Ansel's mini-masterpieces.
Not one to be left behind, Brisbane favourite Flour & Chocolate were quick to jump on the bandwagon - and Brisbanites are not complaining. Fast-tracking the idea from the US, they have made this morsel their own and turned the locals-only southside patisserie into a hot Brisbane destination.
But what on earth is a cronut? Like a caboodle only edible, the cronut is a hybrid breed of the pastry world. Ansel allegedly wanted to invent a pastry both instantly recognisable to French and American food culture. The cronut is a ring of tasty croissant pastry layered and topped with flavours better-known in donut land - cinnamon sugar, chocolate and salted caramel at Flour & Chocolate. But unlike a donut, the crunchy treat flakes upon impact before your teeth sink into its light pastry layers and soft custard cream. This is what heaven probably tastes like.
We'll break the bad news first, our friends at Flour & Chocolate only make cronuts on Wednesdays and Thursdays. But fear not, if you miss out grab a European donut filled with custard, jam, jaffa, salted caramel or sour cherry. These fluffy and sugary rounds of delight also hit the sweet spot.
And for the good news, Flour & Chocolate are not the typical suburban bakery. They are artisans of pastry and everything good in the world. If you miss donut days, join them for bagel and brownie Friday. They also do a delicious range of authentic sourdough, their glass cases are constantly full with croissants, brioche, cakes and baguettes, and their window display is likely to be covered in a thin film of drool. Everything is baked using 100 percent organic flour, and for those with an intolerance — some brownies are flourless and the authentic sourdough means it is yeast free. The store also doubles as a fine foods grocer, selling beautiful jams, honey and fresh baked cookies.
Flour & Chocolate is a decadent taste of France closer to home. We wish you luck taking home just one treat, I mean surely you'll need one for later anyway, right?