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Imagine two treats and mixing them into one delectable dessert.
“We have taken a donut and a croissant and we have given birth to this baby,” said Shane Strong of Regal Bakery.
Originally created by famed pastry chef Dominique Ansel in SoHo, New York just over four months ago, the Cronut has sparked a global food fad with Cronut copycats as far as Brazil, London, and in Hawaii.
“A lot of places they don’t quite cross it between a croissant and a donut. It’s either a donut or a malasada, and ours you’ve got the flaky layers of a croissant,” said Lesley Goo of CroDough Hawaii.
Recently, a professional cook and an entrepreneur have partnered to launch their CroDough food truck in Kakaako. The buzz was overwhelming for their CroDough flavors, which include wasabi, coconut, and bacon cookie.
“It was a long wait and we had a rough start because you know, we’ve never done this,” Goo said.
Honolulu residents waited up to two hours for a chance to sample their CroDoughs this weekend. But that’s only a fraction of the wait compared to five hours people stand in line for the original in New York.
Regal Bakery launched its Butter Nuts a few months ago, featuring flavors like fan favorite POG along with Saint Germaine and Pacific Beach Hotel jumping on the faux Cronut bandwagon.
“Our flavoring, our methods. This is Regal Bakery. We make it unique,” Strong said.
Regal Bakery only sells their Butter Nuts at their Chinatown location, where hundreds of orders sell out every day.
CroDough creators hope to have a set schedule soon, but need to balance their full-time jobs.
“We would like to have more trucks. Maybe expand it, franchise,” Goo said.