The Cronut has landed - Vancouver, meet the Frissant
A take on Dominique Ansel's evil genius donut-croissant hybrid has arrived in Vancouver: the Frissant by the Swiss Bakery on 3rd and Main. I dutifully headed there this morning and took the caloric hit for the team.
They had both vanilla and chocolate versions and I bought and tried both (and picked some up for the office). They are as over-the-top as you expect them to be - it is deep-fried croissant dough with pastry cream and sugar after all. My only quibble was that there were huge inconsistencies in the amount of pastry cream filling; some had just a dabble and others were oozingly full.
While I'm sure M. Ansel's originals have a more finesse (and probably more consistent execution), the Swiss Bakery's Frissants were very tasty - and easier than taking the red eye to New York and standing in line for 3 hours.
Mmm, sounds good. Haven't been to Swiss Bakery for awhile. Last couple times I was there were sort of meh (dirty floor, un-waited tables, sloooow service).
Small digression ..... Little Mountain Coffee Co. (Main/33) has a what I call crinnmon bun ..... a cross between a cinnamon bun and croissant. Very cinnamon-y and flaky (best advised to get them early in the morning).
I took a trip to Vancouver this weekend and had brunch at Secret Location in Gastown.
They have cronuts with two fillings: dark chocolate and white chocolate. Dark chocolate is on the left in the photo; white chocolate is on the right. The stuff on top is aerated chocolate (I think that's what they said).
I haven't had one of the M. Ansel originals, or any other cronut, so I can't make any comparisons.
What I can say is that they were beautifully presented and decadently delicious.
The staff told us that they were trying to have cronuts available every day. They take a while to make and fill so they might not be ready first thing in the morning. I highly recommend trying one if you can.