A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006.

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Entry from January 10, 2014
Crogel (croissant + bagel)

Stew Leonard’s food stores in 2014 sold a “crogel” (croissant + bagel). The name has not yet been trademarked.


Supermarket News
Stew’s Bakery Tries ‘Crogels’
Jan. 9, 2014
Hot on the success of its croissant-doughnut hybrids, cro-dos, Stew Leonard’s in Norwalk, Conn., is testing a croissant-bagel cross it’s calling a Crogel, the retailer announced in a Facebook post.

“We shape croissant dough into the size of a bagel, then kettle boil and hearth baked it. Crispy on the outside..buttery and flaky inside!” the retailer wrote in the post.

Gothamist
Are You Ready For The Croissant-Bagel Hybrid: The Crogel?
By Jen Carlson in Food on Jan 9, 2014 3:20 PM
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!”

The Huffington Post
Crogels Are Here And You Can All Groan Now
Posted: 01/09/2014 4:55 pm EST | Updated: 01/09/2014 4:55 pm EST
(...)
And another thing we don’t need is a crogel. Croissants are great. Bagels are delightful. There’s absolutely no need to combine the two.

Grocery chain Stew Leonard’s is behind this new carb creation. Here’s a description of the process:

“We shape croissant dough into the size of a bagel, then kettle boil and hearth baked it. Crispy on the outside..buttery and flaky inside!”

Posted by Barry Popik
Oregon (Beaver State Dictionary) • Friday, January 10, 2014 • Permalink