This is a smart expansion plan — slow and steady.
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Plus, get ready for a new flavor: "Boston Kreme."
The chef plans to make up for this in mille-feuilles.
"Doh! Why didn't we think of it before?" the chain asks.
It doesn't hurt things that the kid chef could make macarons in less than an hour when he was 12, but still.
In fact, he doesn't seem too concerned at all with the haters.
"Most people don’t know anything about good pastry anymore," he says.
Time to make the Cronuts. (And the ganache, and the flavored sugar, and glaze.)
"There will be something created just for Tokyo, and I will personally see every aspect of development," the chef says.
It goes on sale Saturday.
"I’m not a big Shake Shack fan, so Shake Shack is not for me. I’m not a big burger fan."
The creator of Cronuts is at it again.
"To think that the original creator of the cronut that is so popular cares what I'm doing in Shreveport baffles me."
The company was founded in 2003 and grew to an empire of 65 stores nationwide.
It does have sprinkles going for it.
This is how the hybrid pastry celebrates the Stanley Cup Final.