Croissant donut craze hits Tampa Bay - WFLA News Channel 8

Croissant donut craze hits Tampa Bay

Posted: Updated:

If you want to see adults being less than sweet about pastries, head over to Piquant in Hyde Park Village. People line up and sometimes get a little feisty, all to get first dibs on the croissant donuts.

"We're managing the crowds by doing pre-orders," chef and owner Ricardo Castro said. "We have people lined up everyday. Originally we said they could get six at a time but now we're down to two because we can't keep up with demand." 

The Piquant chefs bring out two batches a day: one at 8 in the morning, the other at 3 in the afternoon.  Castro says the rise of the croissant donut has an interesting story.

"We make our own croissant dough here," Castro said. "Believe it or not we used to use the scraps and fry them and put them in cinnamon sugar. I would give it to the guys before the rush would come in for a little sugar rush for them."

When Castro heard about people waiting in line for hours in New York City for something called the "Cronut", a croissant donut, he saw dollar signs.

"I went to work and did 10 different batches until I got the exact look," Castro said. "When we  started nothing happened and then a food writer wrote us up, it went to social media, and it went crazy, viral."

Now employees at Piquant, which has only been open for five months, make 300 croissant donuts a day. At $3 a pop, business is good, and the customers keep lining up.

"They're delicious. I love them. They're amazing," a frequent customer Isabella Moreno, said. "It's like a croissant donut mixed together and it's the best thing ever.

They're tough to describe but one fan, Henry June, calls them "to die for." Chef Castro says it takes two days to a batch, but the lengthy process is worth it.

"It's a lamination process which includes butter on every layer like a croissant," Castro said. "Then you take that dough and kind of do a couple things I can't say right now. It's a secret. Then you get the beautiful layer in the shape of the donut. Outside is crispy inside is flaky."

The croissant donut doesn't have an official name yet. Castro's tossed around the idea of "doughssants" so he doesn't get in trouble for taking the already trademarked "Cronut." But whatever he calls it, he's confident the craze won't die down anytime soon.

"It's exactly what people want," Castro said. "It's the crunchy, the flaky, the buttery flavor. Then the Nutella, raspberry, or cream inside. I don't think its going to stop anytime soon."



Powered by WorldNow

200 South Parker Street, Tampa, FL 33606

Telephone: 813.228.8888
Fax: 813.225.2770

Can’t find something?
Powered by WorldNow
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.