GoLocalWorcester News Team
In case you haven’t heard, New York City has been buzzing about the latest dessert craze to hit the streets — cronuts.
The croissant-donut hybrid has been wildly popular, with throngs of New Yorkers flocking to to SoHo baker Dominique Ansel’s eatery for the flaky fried concoction.
However, what many New Yorkers might not know — but many Worcesterites already do — is that Chef Alina Eisenhauer of Sweet has been making them for years as “dosants,” stemming from a fateful night when she decided to toss leftover croissant dough into a deep fryer.
With Ansel currently embroiled in controversy…
