Simon Jorna laughed when he first heard about the cronut, the doughnut-croissant cyborg that has been the talk of the food world since May, when it was first sold at Dominique Ansel Bakery in SoHo.
“I’ve been frying croissants since 1986,” said the owner of Westhampton Beach’s Beach Bakery Cafe. “Now everyone is catching up.”
Back in 1986, Jorna was the manager of the Montauk Bake Shop. Frying croissants was something he learned at baking college in his native Holland. “But they put the filling inside before they fried it,” he recalled. “It works out better if you fill them after frying — like with doughnuts.”
Jorna opened Beach Bakery in 1988 and the fried croissants have been bestsellers ever since; the only confections than outsell them are the black and white cookies.
The most popular fried croissant is filled with raspberry preserves and rolled in cinnamon sugar. I ordered one of these for breakfast earlier in the week and it was a winner. I’ll have to make my way back to try the chocolate-iced, custard-filled fried croissant. Both sell for $2.10.
Beach Bakery Café is at 112 Main St., Westhampton Beach, 631-288-6552, beachbakerycafe.com