Stew Leonard’s Introduces New Croissant Bagels: Crogels
Stew Leonard’s bakery team in Norwalk, Conn. has introduced the Crogel, a croissant-bagel hybrid. Created by baker Tania Portela in Stew Leonard’s Norwalk, Conn. store, bakers shape croissant dough into the size of a bagel, kettle boil the dough and then hearth bake it. The result is a pastry that is crispy on the outside and buttery and flakey on the inside.
Since the product was introduced in Norwalk on Wednesday, January 8, 2014 Stew Leonard’s has sold more than 1,000 Crogels.
Crogels are made fresh daily by Stew’s team of in-house bakers and are sold in packages of two for $3.99. They are available in plain and multi-grain.
While they are currently only available at Stew Leonard’s in Norwalk, Stew Leonard’s in Danbury & Newington, Conn. and Yonkers, NY will offer Crogels by Saturday, January 18, 2014.
Stew Leonard’s in-house bakery teams make hundreds of fresh Crogels by hand every day. Starting Saturday, January 18, 2014 customers are invited to sample the new Crogels at any of Stew’s Leonard’s bakery departments.
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Media Contact: Meghan Bell, 203-750-6107,