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The first London cronut … is not a cronut. But it’s good. The Duck and Waffle dosant is here

My “food nerd” score went up quite a few points today, when I dragged myself out of bed on a Sunday morning to go try possibly the very first cronut in London - made by chef Dan Doherty at Duck and Waffle, the 40th floor restaurant of the Heron Tower. Chef Doherty insists that his version of the croissant+ donut delicacy, which has gained fetish status in New York with people queuing for hour for one, is  not an imitation of its NYC sibling - in fact, it even has a different name, DOSANT (doughnut/croissant, clever uhu? and also avoids trouble with the trademark filed by inventor Dominique Ansel on the “cronut” concept).

London cronut dosant header 2

I am usually not too interested in food crazes- especially the ones involving “no bookings” and queues- and I am a touch fed up with the whole American food trend (seriously guys, how many burgers and shakes joints do we need in London?) so I thought this cronut-mania was not for me. But then, my fellow food blogger Mulia tipped me off about the arrival of the first ever London cronut at Duck and Waffle, literally 10 minutes from my house and with a welcoming bar for those with no reservations- on a sunny Sunday, the offer was too good to pass…and so, cronut for breakfast it was!

dosant  duck and waffle

What is a cronut/dosant and what is the “London cronut” like?

Cronut or dosant, the idea is the same - mixing elements of a croissant an a doughnut: this can result in a flaky, layered donut (this is what the NYC Ansel Adams version look like) or even a crispy- fried, creme-filled croissant with a donut-like sugar glaze like the London version I scoffed this morning at Duck and Waffle. In both cases, there’s no way to spin this hybrid as healthy – the frying/butter pastry/cream combination is just as artery-clogging as it sound.

The Duck and Waffle cronut/dosant specimen I had today looked more like a filled croissant: it had a crunchy sugar dusting and chocolate sprinkles like a doughnut; the fried dough was flaky and layered like puff pastry-  a remarkable feat which I am sure requires more than some ingenuity in the kitchen. The cream was delicate and smooth and not greasy although I would have liked a bit more kick; I am used to Italian “cornetto alla crema” where the creme patissiere is usually flavoured with lemon zest, which counterbalances the rich sweet pastry.

dosant duck waffle cronut

With a cup of strong black coffee (no sugar required) and the usual breathtaking view from the Heron Tower, a very satisfying “special” breakfast. Duck and Waffle’s take on the cronut is priced at £9, which sounds very reasonable to me as the NYC version is $5 in a takeaway box.

Given that I have not tasted the NYC one (nor I would have any desire to queue for hours in front of Ansel’s bakery, or to buy one from scalpers for up to $100) and that I have a soft spot for croissants rather than donuts, I must say that my preference tends to go to the  “London cronut” AKA dosant. The Duck and Waffle chef is still experiemnting with shapes, filling and toppings for his “London cronut” (oops, dosant) and I will be glad to be a guinea pig for further incarnations of this latest food mania. Just let me run off the first one!

dominique ansel cronut nyc


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  1. I definitely agree that queues are not my thing. The ‘dosants’ look good… :) Though I must say that cronuts look a tad bit cooler.

    • Yes, I would not queue for one … the cronut looks slicker, I agree- but I think it is not trademarked (see Mondomulia’s piece) so it is safer to differentiate the appearance as well #crazyworld ;)

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