Before Cronuts: 50 Years of Pastry Hybrids
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More than 15 years before Dominque Ansel blew customers’ minds by blurring the lines between a croissant and a doughnut, City Bakery started selling a croissant crossed with a pretzel. According to the New York Times, the salty, buttery pastry was birthed when Sandra Nieve, a pretzel baker renting space in City Bakery, dipped a croissant into the lye solution she used to give her pretzels their sheen. She baked it, dusted it with salt and sesame seeds, and a pastry star was born. Today, the pretzel-croissant even has its own website and devoted followers include Parker Posey, who is still waiting for them to do a version filled with chocolate.