By FOX News Magazine Since the Cronut craze began, every media outlet has run a story on Dominique Ansel and his unique doughnut-croissant hybrid, including us. But who you don’t hear much about is Chef Alina Eisenhauer, who has been serving a nearly identical dessert to the Cronut — called the “Dosant” — atContinue Reading
By Anne Dolce – Staff Writer The dosant has been a Worcester, Massachusetts, staple since 2008 A Massachusetts chef has been serving the cronut for years, but she calls it a dosant. By now, pretty much everyone knows what a cronut is. Its creation in early May by pastry chef Dominique Ansel has set offContinue Reading
GoLocalWorcester News Team In case you haven’t heard, New York City has been buzzing about the latest dessert craze to hit the streets — cronuts. The croissant-donut hybrid has been wildly popular, with throngs of New Yorkers flocking to to SoHo baker Dominique Ansel’s eatery for the flaky fried concoction. However, what many New YorkersContinue Reading
by Metro Lifestyle Food Alina Eisenhauer’s dosant, the fried croissant that apparently came long before Dominique Ansel’s cronut. A baker in Worcester, Mass. is surprised at New York City’s cronut craze. She said she’s been making fried croissants—dosants, she calls them—for years. Bad news, trendy New Yorkers: Looks like we’re not so ahead of theContinue Reading
By Jill Radsken D’OH! Sweet Bakery and Bar of Worcester has been making ‘dosants,’ chocolate-filled croissant/doughnut hybrids, for seven years, chef/owner Alina Eisenhauer says. We’ve got news for the cronut-crazed New Yorkers waiting in long lines for the $5 croissant/doughnut hybrid: We did it first. Chef Dominique Ansel started selling the pastry in May atContinue Reading
By:thePULSE What is your cooking and baking education? I’m actually self-taught. Why did you become a baker? This is what I love to do. I’m obsessed with food. I like all food and I cook as well. I would like to own a restaurant in the future, but right now I like the artistry ofContinue Reading