The French may have the patent, so to speak, but the Americans have the trademark. And the twist. Yes, we're talking about that crescent-shaped, yeast-leavened pastry upon which a French baker's reputation rises and falls: the croissant.
While said bakers continue to perfect what could be considered a French national treasure, the Americans have been busy remaking it. We won't call it what it's been coined (see below), only to say that since the summer of 2013 when an enterprising New York baker decided to merge a croissant with America's favorite pastry, the doughnut, things haven't quite been the same.
The newfangled breakfast treat has since become a nationwide movement. Innovative bakeries and patisseries from coast to coast now regularly have a croissant-doughnut hybrid on the menu. That is, a buttery, flaky croissant that's doughnut shaped and deep fried. (Does it get any better?) Here are a few suggestions on where to find some especially creative if not delicious interpretations.
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