There goes my diet: ladies and gentlemen, the Crogel

A freak of nature: this is a blending of a croissant and a bagel. Paris meets New York. Le Oy!

Details: 

Beloved Connecticut (and Yonkers, NY) grocery wonderland, Stew Leonard’s, has moved on from the Cronut with a new offering: a Crogel. Their Norwalk bakery has been experimenting with the croissant-bagel hybrid, and just announced they’re on sale. Here’s how they did it: “shape croissant dough into the size of a bagel, then kettle boil and hearth baked it. Crispy on the outside… buttery and flaky inside!”