It’s not exactly a mad scientist’s laboratory. In fact, it looks more like a supermarket. But give the gang at Stew Leonard’s some credit. They sure come up with some crazy stuff to eat. Recently they came up with something one part croissant, one part bagel. It’s called the Crogel. Creator Tania Portela said she threw the croissant dough into the bagel kettle and thought, “Let’s just make a croissant bagel,” and everybody loved the idea.
The twisted take on breakfast pastry began a few weeks ago. It’s made like a regular croissant, rolled out, cut like a bagel, kettle boiled , baked on the hearth – so you got a soft inside and crispy. Stew Leonard’s makes 1,000 a day and often sells out.