photo courtesy of Dough
The collapse of Crumbs Bake Shop signified the cupcake craze may have ended. Not that the love of cupcakes is gone but that the never ending buzz over cupcakes may be over for now…until someone makes some kind of hybrid cupcake.
New Yorkers have stopped waiting in long lines for cupcakes and are now sugar-hungry for the doughnut. It’s almost three years later and a line still forms as early as 4am outside Dominique Ansel Bakery for the Cronut. In October 2014, Dough opened it’s second location in the Flatiron District and found lines around the block during the week of the grand opening.
Oops! It seems like I left off two doughnut establishments from the November 2011 post, Doughnuts – It’s Not for Breakfast Anymore! And I believe they deserve mentioning. The first is Dough, a new doughnut shop in Clinton Hill, Brooklyn – my old neighborhood. These are not your average-sized doughnuts; they’re about twice the size – but still soft and flaky. These doughnuts all have the same yeast base, but the flavor is brought out through their extraordinary toppings. Some of these flavors include: Hibiscus, Chocolate Chipotle, Passion Fruit, Cheesecake, Lemon Meringue and Blood Orange.