Dunkin' Donuts plans to roll out a croissant-donut hybrid in the United States next week, but the company asks us not to call it a Cronut. The chain, which introduced a croissant-donut in South Korea last summer, says it will launch it nationally for a limited time. It comes more than a year after the Dominique Ansel Bakery in New York City introduced its now trademarked Cronut, which became a viral sensation and spawned numerous knockoffs. John Costello, Dunkin's president of global marketing and innovation, said in a phone interview that bakers around the country have been mixing donuts and croissants for at least 20 years. He said Dunkin' is constantly tracking consumer and bakery trends and has been looking at pastry "combinations" for several years now. "Are we copying a specific bakery in New York? The answer is no," says Costello. The Croissant Donut is one of several new offerings Dunkin' has in the pipeline after reporting disappointing quarterly sales last week and warning it might struggle to make its long-term growth targets this year. Among the challenges the company is facing is increased competition, with chains including Taco Bell going after the breakfast crowd.
Dunkin', based in Canton, Massachusetts, has nevertheless been opening new locations in the United States and said it sees potential for more than 17,000 U.S. locations over time, up from its current 8,000.As for the Croissant Donut, Dunkin' says the pastry will cost $2.49. That's less than the $5 for a Cronut, but more than twice the $1 or so for other Dunkin' Donuts, making it more profitable for the company. The Croissant Donut will be covered with the same glaze used for its Glazed Donut, giving it a familiar taste, but won't have any cream filling like the Cronut. Costello said Dunkin' is looking at fillings and glazes for future versions.When asked to explain how the Croissant Donut and Cronut differ, Dunkin's Executive Chef Jeff Miller said: "I've tried the product that you mention. As the executive chef of Dunkin', I like ours better."Rob Branca, a franchisee who's on Dunkin's committee that develops new products, said his friends and acquaintances have been asking when the company would roll out a version of the Cronut. He said he thinks the Croissant Donut will be a hit because the popularity of Cronuts hasn't faded. But he noted it took some time for Dunkin' to come out with its croissant-donut hybrid."We're going to be selling a lot more of them than a single shop bakery, so it was important to do it right," Branca said.An email sent to the Dominique Ansel's press contact was not returned.
Dunkin', based in Canton, Massachusetts, has nevertheless been opening new locations in the United States and said it sees potential for more than 17,000 U.S. locations over time, up from its current 8,000.As for the Croissant Donut, Dunkin' says the pastry will cost $2.49. That's less than the $5 for a Cronut, but more than twice the $1 or so for other Dunkin' Donuts, making it more profitable for the company. The Croissant Donut will be covered with the same glaze used for its Glazed Donut, giving it a familiar taste, but won't have any cream filling like the Cronut. Costello said Dunkin' is looking at fillings and glazes for future versions.When asked to explain how the Croissant Donut and Cronut differ, Dunkin's Executive Chef Jeff Miller said: "I've tried the product that you mention. As the executive chef of Dunkin', I like ours better."Rob Branca, a franchisee who's on Dunkin's committee that develops new products, said his friends and acquaintances have been asking when the company would roll out a version of the Cronut. He said he thinks the Croissant Donut will be a hit because the popularity of Cronuts hasn't faded. But he noted it took some time for Dunkin' to come out with its croissant-donut hybrid."We're going to be selling a lot more of them than a single shop bakery, so it was important to do it right," Branca said.An email sent to the Dominique Ansel's press contact was not returned.
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