Obituary: Cronut Burger, August - September 2013

The cronut burger left the Canadian food scene too soon

Cronut burger. Handout.
Cronut burger. Handout.

The controversial clusterfuck of fast food, the cronut burger — a beef patty topped with melted cheese, sandwiched between two “cronuts” (deep-fried hybrid of croissant and doughnut) — has died in Toronto after spending only a short summer on the throne of sinfully enticing food.

Designed to lure gut-buster disciples into coronary failure via its sweet-savoury-greasy trifecta, the maple bacon jam in the burger, contaminated with Staphylococcus aureus (a bacterial toxin), ultimately gave over 150 Toronto CNE-goers food poisoning, and led to its execution.

The original cronut and all its elegant intended glory, along with its trademarked name, hails from Dominique Ansel Bakery in New York City. In May 2013, Ansel created the proprietary laminated dough, which is then fried in grapeseed oil, rolled in sugar, filled with pastry cream and glazed. Its popularity quickly spread to the West Coast and into Canada.

In the summer of 2013, Epic Burgers and Waffles — the same vendor that brought the doughnut burger to Toronto’s CNE in 2011— and Le Dolci bakery slapped a burger patty between their interpretation of the cronut, gave the inspiration instant ew-factor, and offered many festival goers the opportunity for one-upmanship and non-Torontonians the case of the FOMO.

The cronut burger is survived by the ramen burger and the pizzaburger.