Pandor, the Newport Beach bakery I reviewed around this time last year and said this:
"[Pandor's] Tropézienne and kouign-amann are just some of many eclectic regional French specialties that will inspire the kind of where-have-you-been-all-my-life epiphanies as the first time you tore into the Taiwanese squid-ink bread at Irvine's 85°C or sunk your teeth into the Japanese strawberry croissant at Tustin's Cream Pan."
...has expanded to Long Beach's 2nd Street. And as Michelle Woo wrote last week, the bakery has been baking up their own version of a cronut called "The Dornut." Okay, the name's kind of lame, but Michelle proclaims them as "obscenely good."
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Seriously, if there was any bakery that could do it, it would be Pandor. The kouign-amann, as I mentioned before, is "made by fusing together broiche and croissant dough to form a dense pastry disc studded with dried cherries. The name is derived from the Breton word for butter and cake, but it eats as if it were a cross between an oatmeal cookie and a muffin top, its croissant DNA causing it to flake off in layers."
A cronut seems child's play.
5327 E. 2nd St., Long Beach, CA 90803