Hot on the success of its croissant-doughnut hybrids, cro-dos, Stew Leonard’s in Norwalk, Conn., is testing a croissant-bagel cross it’s calling a Crogel, the retailer announced in a Facebook post.


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“We shape croissant dough into the size of a bagel, then kettle boil and hearth baked it. Crispy on the outside..buttery and flaky inside!” the retailer wrote in the post. 

One Facebook fan who said she had tried a Crogel called it “excellent.”

 

 

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