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Hector Amezcua / hamezcua@sacbee.com

Sacramento area customers clamoring for Cronuts

Published: Wednesday, Aug. 28, 2013 - 3:31 pm

We predicted yesterday on Twitter that the hottest food item in Sacramento today would be “doissants,” or the doughnut-croissant hybrid that’s the country’s latest food craze. Most know these pastries as Cronuts, which were created in New York City by Dominique Ansel and has since trademarked the name. But that hasn’t stopped other pastry shops from creating similar products, including Sweet Dozen bakery at 5207 Madison Ave. in Sacramento.

We had a hunch that customer demand would be big today for Sweet Dozen’s “doissants,” following The Bee’s story today on the Cronut craze. That notion definitely turned out to be correct. Sengkeo Khamphay of Sweet Dozen called this morning to report the bakery’s been slammed with doissant orders, and expects to go through 50 dozen doissant orders through Sunday. They cost $3 each.

“Oh my gosh, it’s so busy, it’s crazy,” she said. “People are calling non-stop.”

Keep in mind that doissants at Sweet Dozen take up to 45 minutes to create, so it’s recommended you call ahead to place an order (916-344-2000).

Now, we’ve got word that Lee’s Deli in Davis has brought “Cronots” to Yolo county. Lee’s Deli, which opened Tuesday in University Mall, has operated its stores around the Bay Area since 1983 and recently added “Cronots” to its menu. The Davis location sells these in-demand desserts for $2.50, and it’s recommended you call ahead to place an order or make sure they have some on stand-by - as of Wednesday afternoon they’re all sold out for the day. The number is (530) 750-0737.

FROM THE BEE:

* Cronuts: Worth the hunt or a passing fancy?

Read more articles by Chris Macias



About Appetizers

Chris Macias has served as The Sacramento Bee's Food & Wine writer since 2008. His writing adventures have ranged from the kitchen at French Laundry to helping pick 10 tons of zinfandel grapes with migrant farm workers in Lodi. Chris also judges regularly at food, wine and cocktail competitions around Northern California. His profile of a former gangbanger-turned-pastry-chef was included in Da Capo's "Best Food Writing 2012."

Read his Wine Buzz columns here
cmacias@sacbee.com
(916) 321-1253
Twitter: @chris_macias

Allen Pierleoni writes about casual lunchtime restaurants in The Sacramento Bee's weekly "Counter Culture" column. He covers a broad range of topics, including food, travel, books and authors. In addition to writing the weekly column "Between the Lines," he oversees the Sacramento Bee Book Club, in which well-known authors give free presentations to the public.

Read his Counter Culture reviews here
apierleoni@sacbee.com
(916) 321-1128
Twitter: @apierleonisacbe

Blair Anthony Robertson is The Sacramento Bee's food critic.

Read his restaurant reviews here
brobertson@sacbee.com
(916) 321-1099
Twitter: @Blarob


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Note: The Appetizers blog switched blog platforms in August 2013. All posts after the switch are found here. Older posts are available using the list below.

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