A Connecticut retailer is looking to cash-in on the cronut craze. The croissant-donut hybrid pasty was invented this Spring in New York City, and now Stew Leonard’s has their own version, the cro-do.
“We make them in all four stores around the clock,” said Beth Leonard Hollis. “Our bakers come in at 3 o’clock in the morning and start baking.”
The original cronut was created by pastry chef Dominique Ansel. His namesake bakery sells out of the sweet sensation daily, which has lead to a cronut black market, where the pastries are re-sold with steep markups.
Stew Leonard’s cro-do has found its own successful stride, developing a tasty new trend in stores.
“We listen to the customer, see what they want, and if they want cro-dos well make them cro-dos,” says Hollis.