The Frissant: Vancouver’s Answer To The Cronut

No doubt you’ve heard of the Cronut, the Trademarked donut-meets-croissant sensation created by chef Dominique Ansel. Sold exclusively at his namesake bakery in Soho, New York, the hybrid pastry has caused quite a stir in the foodie world — and now has its own black market, with some (very misguided) people paying up to $100 or more for a single pastry.

With all this buzz, it was only a matter of time before other bakeries around the world would attempt at creating their own version of this decadent dessert, and for Vancouverites you need not wait any longer.

Feast your eyes on the Frissant.

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Made and sold at Swiss Bakery in Mount Pleasant, only 200 Frissants are made per day. Sure, there isn’t a que around the block quite yet, but you’ll want to get there early to get your hands on one, as the bakery usually sells out by 10:00 am.

Oh, there’s also a strict six per person limit, so no funny business.

Sold in two flavors, Chocolate and Vanilla, the Frissant is quite something. It’s flaky like a croissant, and shaped like a donut — so what’s not to love? We liked the vanilla best, and its overall flavor actually reminded us slightly of BeaverTails, with that familiar crispy fried crunch, and nostalgic cinnamon-sugar coating.

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We think Swiss Bakery did a pretty good job at creating their own version of the Cronut, but we haven’t tried the original, so we couldn’t really say how this compares. Ansel’s authentic Cronut takes three days to create, so we’d be curious to know what type of baking process is behind the Frissant.

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These are really heavy, if you hadn’t guessed. Eating one feels like you’ve had three — so you may want to take a nice walk after you have one to avoid the looming food coma. Don’t say we didn’t warn you!

XX – The Food Gays

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Comments

  1. Bukko Canukko says

    I had heard that someone in town was doing the equivalent to a cro-nut, but I didn’t know who (and I woulda felt too guilty to Oogle to find out.) Now you’ve clued me! I ride my bicycle past that area from time to time. I’ve been less than impressed with Swiss Bakery’s other stuff, but I’ll have to stop in for a frissant someday. If I’m early enough. And planning a long enough ride to work it off.

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