'Creme Egg Crodough' Causing Craze for London's Rinkoff Bakery
A London bakery recently released a new kind of croissant-donut to their menu.
With Easter fast approaching, Rinkoff Bakery brought back the "Crème Egg Crodough," a croissant donut donning Cadbury's Crème Eggs and a white and toffee orange fondant. It was revealed that the "Crème Egg Crodough" will be available until next weekend for $4.20 USD each.
According to the creator of the "Crème Egg Crodough," Jennifer Rinkoff, the product was popular last year, which gave them the idea of bringing it back for this year's Easter. She told TIME, "We did them last year because Easter is such a popular season for us, and I wanted to do something that wasn't a hot cross bun — something really visual and gimmicky. I wanted it to look like a creme egg had splattered, so customers are cutting the creme egg in half so that [the inside] spills out all over it."
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Rinkoff also spoke to CNBC about the craze of their special pastry. It was revealed that their bakery has been catering to many customers, who are coming from different countries just to try the "Crème Egg Crodough." Social media has also played a part in creating hype for the new product of Rinkoff Bakery. Rinkoff explained that the extra attention has helped them be more alert.
"We get a bit protective, so that's why we've got the trademark," she said.
In addition, she also revealed that the bakery is not in partnership with Mondelez International, the company who owns the Cadbury brand. She stated that they merely purchase Cadbudy's Crème Eggs on their own.
The croissant and donut hybrid was first introduced last 2013 by a pastry chef from New York named Dominique Ansel. This popularized that word "cronut," which started a tern in several bakeries globally. It was revealed that even big franchise names such as Dunkin' Donuts and Krispie Kreme developed their own products to keep up with the trend.
