The universe must be telling me something because right after I tried Azucar’s Cray-nut, I saw Paris Baguette’s Zion location advertising their own version, simply called Croissant Donut. In fact there’s no mention of the word “cronut,” only that it’s a pastry hybrid in New York City.
I asked about it at the counter and was told that it’s available every day at 1 p.m. in limited quantities. So I made a point to trudge over there and check it out. I was 10 minutes early to beat a rush (just in case) but there was no line. Regardless, I was told to wait until the appointed time.
When the clock hit 1, a stripe-shirted guy from the back came out with a tray of croissant donuts in a clear box. He must have missed the memo because he called out ‘Cronuts!’ and people starting coming out of the woodwork.
Only one croissant donut was allowed per person which angered a few people who had apparently been waiting for a while. Or at least from what I could overhear. Paris Baguette sells these highly sought items at $3 each — a dollar less than the ones at Azucar. Aside from the price difference there a few things that set it apart from the ones in Ocean Beach.
First off, Paris Baguette’s version is a larger pastry topped with vanilla cream with a tiny hint of lemon flavoring. But once you dissect it, you notice the cream runs throughout the pastry. It’s extremely flaky (reminiscent of Pillsbury’s Flaky Layers biscuits), a wee bit oily in some bites but superior to Azucar’s version in both price and final product. Frankly, it’s just delicious. I can see why there’s a craze for it in NYC but it’s not worth paying more than list price. Once you eat it, it’s gone. Well, unless you take a picture of it.
Living a few minutes away from Paris Baguette makes it easier for me to check them out. Otherwise, I would have written these off. I recommend trying one if you’re curious and in the area before 1 p.m.
7655 Clairemont Mesa Blvd.
San Diego, CA 92111