Have you ever had a day where a bagel sounds just too heavy and a croissant sounds just too light? The brilliant folks at Stew Leonard’s have provided an answer to this dilemma of which baked good to choose – the Crogel!
Created in the Norwalk location by Stew Leonard’s baker, Tania Portela, the Crogel is made by first shaping croissant dough into a bagel shape and size. Next, the dough is kettle boiled and then hearth baked.
Crogels have a buttery taste and the layered dough is reminiscent of a croissant, however when you bite into it, or cut in in half first and then take a bite, you’ll notice the outside is crusty like a bagel and the inside is chewy and airy like a croissant, but denser in consistency.
Stew Leonard’s Crogel is truly a hybrid of two of my favorite things – a bagel and a croissant. Crogels are made fresh daily and come packages of two in plain (pictured here) and multi-grain.
The Crogel debuted in early January at the Norwalk location, but is now available at all Stew Leonard’s locations!