clock menu more-arrow no yes

Filed under:

OMG Cronuts!

New, 5 comments

ConfeXion Cupcakes+Cake in Pasadena is also now riffing off the cronut. Proprietor Anthony Valerio describes his take as "a cousin to the cronut," named the brioughnut, made with brioche dough that is "laminated" into layers and then fried. Brioughnuts launch next week in flavors like cinnamon/sugar, maple/bacon, glazed, and margarita. Valerio is also rolling out the T?donut, a "super crispy and super light doughnut" made with Italian flour and potatoes. [EaterWire]

Sign up for the newsletter Sign up for the Eater Los Angeles newsletter

The freshest news from the local food world