“Dossantz” the brother or sister to the cronut. Upon reading a different blog the term “cronut” has been patented therefore other bakeries are comming up with other terms to call the doughnut croissant combination. Its been said “imitation is a sincere form of flattery”, but I would like to think these pastries are not imitations but instead variations. The idea of cross breeding a doughnut and croissant may have been used, but it is innovated in such a way that different flavors are incorporated. Since the inspiration came from a NYC bakery, its fun to think that the idea and product is available in Asia. After all, not everyone can go to the NYC for a cronut.
So now at Madeleine, Waterfront Hotel, Lahug, Cebu, They also offer their “dossantz” First impressions not bad, this time the flakiness of pastry is accentuated and the flavor is a little bit toned down but pretty good. The atmosphere is quaint since it is located on “gourmet” row along with other restaurants in the area. Wild flour in manila, still tops my list on the dossant/cronut comparison list, but take note taste is a subjective matter, so please feel free to try all the places Ive blogged and comment as to whether or not my critiques are worth noting. And if you you disagree, please comment why in a diplomatic way..