A take on Dominique Ansel's evil genius donut-croissant hybrid has arrived in Vancouver: the Frissant by the Swiss Bakery on 3rd and Main. I dutifully headed there this morning and took the caloric hit for the team.
They had both vanilla and chocolate versions and I bought and tried both (and picked some up for the office). They are as over-the-top as you expect them to be - it is deep-fried croissant dough with pastry cream and sugar after all. My only quibble was that there were huge inconsistencies in the amount of pastry cream filling; some had just a dabble and others were oozingly full.
While I'm sure M. Ansel's originals have a more finesse (and probably more consistent execution), the Swiss Bakery's Frissants were very tasty - and easier than taking the red eye to New York and standing in line for 3 hours.
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