The cronut gods can be a capricious bunch.
Ba Bar recently added a “croughnut” to its menu on Saturdays only. The pastry—essentially a cross between a croissant and a doughnut—debuted earlier this year in New York and sparked a bona fide, if bizarre, international food craze. The original was the brainchild of Dominique Ansel Bakery. Ansel even reportedly trademarked the term, forcing imitators to come up with creative names and spellings, and forcing food writers to use lots of lame workarounds when discussing cronuts and their spawn.
Anyway—Ba Bar! Croughnuts! Excitement ensued, in the forms of 6:45am lines. At least for a short while. Then the restaurant announced a croughnut hiatus. Apparently pastry chef Karen Krol gave her notice (she reportedly is moving over to Cantinetta) and her replacement starts October 1. Once the new chef has mastered the fine art of pastries in the the deep fryer, croughnuts will be reinstated and we will all live happily ever after.