Last month Regal Bakery, known for its colorful and flavorful cake donuts, opened its third location in Chinatown.
And 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.
He 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.
7 Comments
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.
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!!
Hello Cat!
Looks so yummy!
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.
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
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.
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.