Croissant + Hot Oil = Croiss-Ain’t Okay, I admit, I’ve been reading the buzz about the trademarked Cronut. And it’s not just Manhattan that’s jumping on the bandwagon.  LA has plunged into the fray. Ah, what better way to make THE quintessential French crescent roll into an American staple than to drop it into a pot of boiling oil?  Better yet, you could roll it in … [Read more...]