Introducing Vancouver’s Swiss Bakery Frissant

You’ve probably heard of the cronut – a croissant-doughnut hybrid created by Dominique Ansel for his bakery in New York City that has had foodies lining up around the block from before dawn to get their paws on the fried sugary treats.

Yeah. It's pretty damn big.

Yeah. It’s pretty damn big.

Well, New York is awfully far away to visit for a doughnut so thankfully Vancouver smarty-pants, the Swiss Bakery up on East 3rd Ave. by Main street have been beavering away and whipped up their own version: a frissant – a fritter-croissant amalgamation. I kept meaning to go and check them out but last week I got a furtive phone call from my lovely neighbour, Sean “Hey” he hissed, “I’m in the Swiss Bakery, I can get two of each – which frissant do you want, Hazlenut or Vanilla?”

I didn’t have to think twice. Vanilla please, and when are you coming back?

A box of bad decisions right there. Yum.

A box of bad decisions right there. Yum.

Half an hour later my door bell rang and up Sean came with the goods. Oh boy. I eagerly cut it in half, snapped a few pictures and dived straight in. Crisp and sugary on the outside, it was surprisingly light and fluffy on the inside. Not greasy whatsoever and you could see the flecks of vanilla bean in the piped-in filling: always a good sign.

Look! You can see that it's real vanilla.

Look! You can see that it’s real vanilla.

Sean had warned me that just one was like two doughnuts but I couldn’t just have half and leave it at that. Oh no! I gobbled the second half up and sighed with pleasure. Gorgeous. Of course, I felt kind of sick for half an hour afterwards and jittery with the rush of sugar but oh! It was worth it…

Get your frissant on: The Swiss bakery

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