L.A. Times - Food & Dining: Semisweet Bakery introduces the bruleed crullant with two layers of caramelized sugar

L.A. Times - Food & Dining Headlines from latimes.com

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Semisweet Bakery introduces the bruleed crullant with two layers of caramelized sugar Sep 6th 2013, 13:30, by By Betty Hallock Semisweet Bakery , the downtown treats shop helmed by pastry chef Sharlena Fong, introduced its vanilla glazed crullant -- a cross between a cruller and croissant -- in the wake of the Cronut craze. (The Cronut craze, in case you don't follow world pastry news, began when Dominique Ansel of New York started selling his hybrid croissant-doughnuts.) Media files: 16x9

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