Stew Leonard’s is on-trend


The “Cronut” hit New York City in March and became the latest pastry trend thanks to Chef Dominique Ansel of Dominique Ansel Bakery.

“Described by many as a half croissant, half doughnut — this pastry hybrid by Chef Dominique Ansel is taking the world by storm. After its launch on May 10, 2013, Cronut fans spanned the world from Berlin to Singapore, making it the most viral dessert item to date.”-

But you don’t have to go all the way into the city to see what the hype is about anymore. Stew Leonard’s has rolled out their own version of the “Cronut” – the “Cro-do.”

You can grab a box at Stew Leonard’s in Danbury, Norwalk, Newington and Yonkers.


Lidia Ryan