Rise of the doissant.Photo: Courtesy Chocolate Crust/Facebook
Dominique Ansel’scronutsmay be trademarked, but that hasn’t stopped the inevitable wave of copycat “doissants” from popping out of over the world. Eater’s Raphael Brionnoticed themin D.C., where they’refilled with hazelnut cream and pistachio-topped; they’re also in Indianapolis, where they go for$2 a pop. There arecopycats in Australiaand inLos Angeles. (Pillsbury gets an honorable mention just for being up oncurrent events.) Are any of these knockoffs as good as the original? Whatever; everyTransformers将会Transmorphers. Let us know when doissant holes go on sale. [Earlier]
