Forget the cronut. When it comes to deep-frying croissant dough and passing it off as a doughnut, Roy Auddino wants you to know he thought of it first.
“People steal ideas in the food industry all the time,” he says. “To me, that’s a statement of success.” Auddino first made his doughssant, a mainstay at his family’s eponymous North Side bakery, in 1991, while fooling around during a night shift, deep-frying anything in sight. When he tasted how the airy, layered dough puffed up, he was enamored. “It’s one of the flakiest and lightest pastries I’ve ever come across,” he says.
The cronut gained viral fame this summer after French pastry chef Dominique Ansel began serving them. Hundreds of people line up hours before Ansel’s New York bakery opens each day.
No such wait for the doughssant, though—Auddino sees his as a pastry for the people. He’s in the process of trademarking his version, which comes in regular iced or cinnamon-sugar and in miniature ($1.75) and regular sizes ($3); find them at the original bakery and a new cafe in Hilliard.
1490 Clara St., North Side,
3650 Fishinger Rd., Hilliard,