Meet the crogel, available at a Connecticut grocery store. The crogel was introduced at the Norwalk, Conn., location of Stew Leonard's chain of four grocery stores. The store sold 1,000 crogels within a few days, said Stew Leonard Jr., president and CEO of the company.

To make the crogel, bakers shape croissant dough into the size of a bagel, kettle boil the dough and then bake it in a hearth. Leonard calls the crogel "healthier" than a cronut because it's not fried.

The pastry is buttery and flaky on the inside, according to the store's Facebook page.

Rossillo said it took nine months to develop the recipe and the final product "happily marries" the croissant and the bagel.


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