There was a buzz years ago when Krispy Kreme doughnuts expanded its operations in the US. The madness spread like wildfire.

 

But it was hard to relate to when you’ve never tried it. So, in one of our drives from Vancouver to Seattle, my family  stopped over at Krispy Kreme’s only branch in the Spokane area in Washington.

 

There was a line that formed in front of the counter. Behind the counter was an automated machine that made these goodies. The doughnuts were molded, fried on one side, flipped to the other, coated with glaze and boxed. As a selling strategy, one of the staff picked up a freshly cooked doughnut and handed it to each one in the line.

 

Warm, soft, mildly sweet

 

I was planning to buy a dozen. But when I took my first bite, I ended up with three dozen. The doughnut was warm, soft, mildly sweet and simply delicious. Never mind that it was deep-fried.

 

The craze has since died down. In Manila, I thought the franchise stores would fold up, but I have seen how the local Krispy Kreme outlets came up with new flavors and marketed them creatively.

 

I’ve also seen the same creativity in Kenny Rogers franchise stores, just when it seemed that they were no longer as popular as when they started.

 

Other doughnut stores have since opened, including the popular J.Co. But Cello’s doughnuts above the Mercury Drug branch on Katipunan St., Quezon City, is the one I like.

 

Other doughnut versions have come out, such as the Japanese kind with its unusual form, but the taste is really nothing new.

 

Sweet tooth’s dream

 

Another type making news is the cronut—a combination of doughnuts and croissants with fillings of chocolate, strawberry or vanilla. Light and crunchy, it is a sweet tooth’s dream.

 

Almost all places that sell doughnuts have come up with their own version of the cronut. Not all are good. Some I find too heavy, and the taste is just not there.

 

I suggest you eat it at room temperature. Having it chilled makes the cronut not too crunchy. The crunch, I think, is part of its appeal.

 

In one of our family get-togethers, my cousin Cory was able to buy two dozen cronuts. I was told that these ones are very hard to get because of huge demand.

 

I ate the one with chocolate filling. My gosh, it had everything one looks for in a pastry. It was not too sweet but crunchy, buttery, creamy and delicious. These were bought in the new bakeshop that has been drawing raves, Wildflour at the Podium.

 

Once I tried to buy, but they were sold out. I had to wait a few hours, and the waiting seemed to have made it more masarap!

 

Affordable

 

Another cronut version is that of Chatime, the Taiwanese tea place. I was there for the tasty, crunchy chicken sandwich and was surprised to find that it also sold cronuts.

 

Theirs tastes good and is affordable. I was told this is a creation of the French Baker which also owns the joint.

 

I am eager to try other  versions.

 

Happy eating!

 

 

 

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