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Stew Leonard’s Introduces New Croissant Bagels: Crogels

January 2014

 

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.

 

Crogels are made fresh daily by Stew’s team of in-house bakers.  In our stores in Norwalk, Danbury & Newington, Conn., crogels are sold in packages of two for $3.99 and they are available in plain and multi-grain.  In our store in Yonkers, N.Y., crogels are sold in packages of two for $4.99 and are available in plain and everything.

 

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