Free Republic

Not even two years after being rolled out by the New York baker Dominique Ansel, the cronut -- that’s a doughnut made with croissant dough, for those who might have been living under a rock -- has gone mainstream. Dunkin’ Donuts, the Canton-based breakfast food franchise, said Wednesday that it would make the “croissant donut” a permanent addition to its menu. (“Cronut” is a trademarked term.) Since introducing the item in November, Dunkin’ said it has sold 8.5 million of them, with about 3.9 million sold since mid-December, according to past news releases.

First it was the cronut -- part croissant, part doughnut -- that had New Yorkers waiting around the block. Then the Chocolate Chip Cookie Shot Glass had sweet tooths calling. The new baking rage mashup? A donnoli. Imagine the sweet ricotta filling you'd find inside in a cannoli, piped into a fried doughnut and covered in powdered sugar. That sentence just sounds delicious. Smithsonian Magazine named it one of five pastries to eclipse the cronut . Thrillist.com reported April 30 that Philadelphia, Pa., bakers Frangelli's Bakery and Di Bruno Brothers fuel the donnoli trend. But it turns out there's no...

Doubtless some people, when informed that there is now such a thing as a "cragel," will think, "OMG, no. Just no," while others will jump with joy at the prospect of maybe, possibly getting to wait in the rain for three hours for something. And they're both wrong. The cragel is imminent, it is delicious and it's not a day-old gimmick flown across the country. It's in the Richmond, at House of Bagels. See Also: CDXX, a Burger Joint in the Bayview, With a Croughnut! They've been working on a gluten-free objet d'manger for eight years, and an organic bagel...