"0"^^ . "0"^^ . . "5"^^ . "0"^^ . "On select weekends, Victorian Cake Company & Candyland Cupcakes host Croissando Saturdays. Donuts are not commonly regarded as breakfast, but this croissant-donut challenges tradition. As a student at Sorbonne Nouvelle in Paris, I often found myself stopping at Maison Kayser for croissant breakfasts before morning classes. The buttery, flaky pastry paired with an espresso was reminiscent of toast and a cup of joe. \n\n The croissando is the ultimate marriage of sweet and savory, though its traits are not entirely representative of either pastry. Whilst the embellished sifted granulated sugar provides a subtle crunch, the croissando isn't nearly as flaky or light as a croissant. The texture could be described as cake-like: moist and rich, yet not overly sweet. The gleaming golden center that is Victorian Cake Company's sweet custard cr\u00E8me butter imitates the icing within a cake's layers. \n\n The croissant dough appears to be downplayed by the cake-like characteristics of this donut, but when it comes to flavor, it shines. I don't feel guilty for eating this pastry/treat for breakfast as it's almost as if I'm having mascarpone-spread buttered toast. I paired my croissando with a cup of water; however, milk or coffee may very well enrich the taste."^^ . . "2014-11-30T00:00:00"^^ . .