Croissant? Bagel? No, Crogel: Stew Leonard’s Newest Hybrid Goodie

16 Jan


It has been scientifically proven that when you mix anything with a croissant and buttery goodness that it instantly becomes amazeballs.  Take delicate and thin layers of buttery dough and turn it into a donut?  Sure!  Or, how about you take those beautiful layers of heart-wrenching yumminess and put it in the form of a bagel?  Ummmm, duh!

You better know that’s what Stew Leonard’s has done with the creation of their Crogel.  This bad boy was created by Tania Portela of their Norwalk store and has an interesting process to make it great.  First, she takes croissant dough (that’s gotta be soooo good), then she shapes it into a bagel. From there she kettle boils the dough then hearth bakes it.  This creates the perfect Crogel:  oh so crispy and crunchy on the outside, but delicate, buttery, and damn flakey on the inside.

Depending on where you live, you might be able to get a taste of the Crogel today.  That’s because Stew’s Norwalk location has been selling them (already 1,000 Crogels sold) and baking them since January 8.  You’ll get two Crogels for $3.99 and get to pick plain or multi-grain.  If you don’t live near their Norwalk spot, fret not because their Danbury, Newington, and Yonkers locations will have Crogels by this Saturday, 1/18.

Have any of you had this yet?  What hybrid food do you want Stew Leonard’s to create next?  We’d like to see the Croinkie which is part croissant, part Twinkie.  Stew’s:  make this happen.  

3 Responses to “Croissant? Bagel? No, Crogel: Stew Leonard’s Newest Hybrid Goodie”

  1. talkavino at 9:42 am #

    Have you tried this yet? I have a sudden urge to visit Stew Leonard’s store… Is this actually their own trademarked creation, like Cronut™, or is it something more fgeneric we should expect to see from many stores?


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