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#CatChat: Layered donuts at Regal Bakery

By Catherine Toth Fox • July 2, 2013 • Food, Videos

IMG_3872

Last month Regal Bakery, known for its colorful and flavorful cake donuts, opened its third location in Chinatown.

IMG_3865And it’s quite a location!

Not only does it offer a full menu of food, desserts and drinks — including high-quality coffees and teas — but there’s free WiFi and, on every six tables, there are electrical outlets.

Meaning, you can coffice here for hours — and eat as many donuts as you want! Brilliant!

And even better, Jessie Salvador has come up with his version of the famous Cronut, the half-croissant, half-donut hybrid created by Chef Dominique Ansel and launched in May in New York City. It’s become the pastry craze of the year, with bakeries around the country whipping up their versions of this flakey dessert.

And it took Salvador just a couple of days to come with his own.

IMG_3877He plans on launching these “cronuts” — he can’t call them that because the name is trademarked — sometime this month at the Chinatown location. (He’s holding a name contest on Facebook right now.)

Right now he’s experimenting with flavors, including Bavarian chocolate, green tea matcha with a white chocolate icing and orange-guava that tastes surprisingly like POG. (It’s my favorite of the three.)

So here’s a peek at the new donuts at Regal Bakery:

Regal Bakery is holding a contest to name these cronut-style desserts. Join the discussion on Facebook here.

bakerycroissantscronutsdonut crazedonut trenddonutsdoughnutsHawaiiJessie SalvadorpastryRegal Bakery
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Catherine Toth Fox

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7 Comments

  • Reply David Jackson July 3, 2013 at 2:35 am

    Yep, stopping at the Krispy Kreme on the way to work this morning. But would rather be eating those things. A whole box??? You must be surfing a lot these days. A box of donuts must be somewhere between one and two bazillion calories.

  • Reply Annoddah_Dave July 3, 2013 at 6:40 am

    CAT: I think the name should be “doughsants” as it sounds like it has more flair. When coupled with Regal…it has a little more elegance than cronuts. Regal Doughsants…I could eat that!!

  • Reply M July 3, 2013 at 6:53 am

    Hello Cat!
    Looks so yummy!

  • Reply matt July 3, 2013 at 9:46 am

    i can’t wait to try. headed to nyc later next month, so i’ll try to get one there and then compare the two when i come home for xmas.

  • Reply matt July 3, 2013 at 9:48 am

    how about a maple creme filled with a maple glaze with bacon bits. an homage to both the original cronut and the voodoo donut maple bacon bar

  • Reply Vickie July 3, 2013 at 10:56 pm

    Funny moment you blog on this pasty Nadine Kam wrote on Pacific Hotel own pastry chef Fenton Lee Croissada type donut. Cross between crosisant and malassada and it created in Hawaii instead from New York state. Both look good and taste good so it going to hard to decide which one people prefer.

  • Reply Amy July 4, 2013 at 4:31 am

    In the Philippine they had for a while in four bakeries that sell it. They called croissant donut due owner trademark in New York. And Dunkin Donut make it also in there.

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About Me

About Me
Born and raised on O‘ahu, Hawaiʻi, Catherine Toth Fox has been chronicling her adventures in her blog, The Cat Dish, for more than a decade. She worked as a newspaper reporter in Hawai‘i for 10 years and continues to freelance—in between teaching journalism, hitting the surf and eating everything in sight—for national and local print and online publications. She’s currently the editor of HAWAIʻI Magazine.

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