You Will Not Believe How Unimpressive the Latest Cronut Offspring Is



Apparently, the internet has discovered a more “humble” version of the cronut. Spotted by NPR’s Ian Chillag at Chicago’s Donut Fest, the doughscuit hails from Endgrain Restaurant — the latest enterprise to offer yet another Cronut offspring.

The half doughnut, half biscuit confection features a “transcendent” and “impossible mix of doughnut-fried sweetness and crumbly biscuitness,” according to a smitten Chillag.

The inspiration of the novelty mash-up came about when Enoch Simpson, chef and owner of Endgrain, responded to requests to create a Cronut copycat. However, rather than attempting a Cronut clone, Simpson’s brother Caleb (who also owns Endgrain), suggested they experiment with the Doughscuit hybrid.

The rest, is history. However, while the doughscuit is touted as next-level, we can’t help but be unimpressed after the plethora of cronut lookalikes bombarding our tastebuds (see: here, here, here and here). Sigh, what happened to the days when a good ol’ glaze would do the trick?

Picthx NPR

By Charisma Madarang

Charisma has an undying love for gritty literature and drinks coffee like water. She also hails from Toronto, Canada and is a die-hard Maple Leafs fan, sigh.

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