Kronuts in Pembroke Pines at Kosher Master Cake Bakery
However, on May 10 of this year, the newest combo food fad took the bakery industry by storm. Created by Dominique Ansel at his namesake bakery in New York, the Cronut is a half-croissant, half-donut, obviously, thrown in a deep-fryer.
This fried treat of buttery, sugary deliciousness became so popular that lines formed around the block of the Dominique Ansel Bakery just to score the chance of picking one up.
Since then, bakeries and pastry chefs all across the world have spawned off their own versions of the hybrid dessert. And we just happened to find them hiding out in Pembroke Pines' newly opened kosher Master Cake Bakery.
European-trained, Israeli-born pastry chef Mickey Grunbeger opened the kosher bakery about a month ago. After hearing about the long lines and crazy waits for Ansel's half-breed pastries, he decided to whip up a batch himself.