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Sharlena Fong of Semi Sweet Bakery Downtown was the first to hit Angelenos on their heads with her take on Dominique Ansel's cronut. Fong dubbed hers a "crullant," basically a cross between a cruller and croissant. She now is upping her game (and sugar content) with bruléed crullants, filled with custard and encased in caramelized sugar for $4.25 a pop. She's making between 40-80 a day and usually sells out before noon. Next up, tiramisu crullants. [Daily Dish]
