Dunkin' Donuts: Please Don't Call Our Croissant-Donut a Cronut

Dunkin’ Donuts is adding a new croissant-doughnut pastry hybrid to its menu next week — but, just to be clear, this is not a Cronut, says Dunkin’.

Even though it sort of resembles one.

The Dunkin’ Croissant Donut will be released nationally for a limited time on Nov. 3 and will sell for $2.49, which is half the price of Ansel’s creation, but more than twice the $1 or so for the chain’s other doughnuts, theAssociated Pressreports.

The Dunkin’ pastries will be glazed but, unlike Ansel’s, they will not have cream filling. Although the chain’s global marketing and innovation president John Costello said the company is looking for fillings and glazes for future versions.

“Are we copying a specific bakery in New York? The answer is no,” said Costello. The company’s executive chef Jeff Miller added: “I’ve tried the product that you mention. As the executive chef of Dunkin’, I like ours better.”

Costello said that bakers around the country have been mixing doughnuts and croissants for at least 20 years, adding that Dunkin’ has been looking at pastry “combinations” for several years.

This isn’t, in fact, the company’s first attempt at a Cronut-looking pastry: Last summer, Dunkin’ Donuts South Koreadebuted a New York Pie Donutthat also resembled Ansel’s Cronut.

Imitation is the sincerest form of flattery, right?

—Morgan Gibson

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source: people.com