Cragels, the kickoff of the year of hybrid foods
Cragels – the adventurous hybrid between a croissant and a bagel, the newest “famous” pastry of New York. Originating from The Bagel Store on Bedford Avenue in Williamsburg this is the snack that tries to challenge the cronut in 2014. Saturday January 25, was the first day that the bakery was serving flavored cragels next to the basic cragels and we were there to try them out! They were selling plain, chocolate, bacon-cheddar-egg and parmesan spinach cragels. Personally I was especially impressed by the way both items were actually to be found in the eating sensation. When you take a bite, the first you notice is the flakiness of the croissant but when you are really eating your bite you feel and taste the denseness of the bagel. On top of that the flavor is very full and I have to say the bacon-cheddar-egg cragel was a delight for the taste buds! Hospitality insiders already predicted it.. 2014 will be the year of hybrid foods and I would say, this is a great kickoff!^Leonie van Spronsen
Bron: Leonie van Spronsen
Website: The Bagel Store
