Donuts
What Is a Cronut? Utah's Croissant-Donut Hybrid, Explained
3 September 2026 · 5 min read
A cronut is croissant dough that has been fried like a donut. The dough is laminated — folded around butter over and over — so instead of the soft crumb of a normal donut you get dozens of thin layers that shatter when you bite. Ours are $3.99, made fresh, and when they are gone for the day they are gone.
Why it is different from a normal donut
An ordinary raised donut is made from an enriched yeast dough. It proves, it fries, it puffs up soft all the way through. Good, and completely different from this.
Laminated dough is built by rolling a block of butter into the dough, folding it, chilling it, and repeating. Every fold doubles the layers. By the time it is finished you have a dough that is really dozens of alternating sheets of pastry and butter.
Fry that instead of baking it and something specific happens: the water in the butter turns to steam and forces the layers apart, while the outside crisps in the oil. The result is crunchy at the edge, hollow and flaky in the middle, and rich in a way a normal donut is not.
What it tastes like
Closer to a croissant than to a donut. Buttery rather than sweet, with the sugar and glaze sitting on the outside instead of running through it. If you find most donuts too sweet, this is the one to try. If what you love about a donut is the soft pillowy middle, you may prefer our glazed at $1.50.
Why it costs more
$3.99 against $1.50 for a glazed is a real gap, and it is worth explaining rather than hiding. Laminated dough takes far longer to make. It needs multiple rounds of folding with chilling in between, it uses considerably more butter, and it cannot be rushed on a busy morning. The price reflects the work and the ingredients, not novelty.
Why we run out
Because we cannot make more halfway through the morning. The lamination has to happen hours ahead. Whatever was prepared is what exists that day, and cronuts are usually among the first things to go — often well before the morning is over.
If you want one, come early. We open at 5:00am, six days a week, at every shop.
Cronut, Cronut®, and what to call it
The fried croissant-donut was popularised in New York in 2013, and the name "Cronut" is a registered trademark of that bakery. Plenty of shops make the pastry; most use their own name for it. We list it on our board as a cronut because that is the word people walk in and ask for, and being useful to a customer looking for it matters more than being clever about the wording.
Where to get one in Utah
We make them at all three shops — Spanish Fork, Ogden and St. George — as one of our two house specialties, alongside the old fashioned.
- Spanish Fork — 1306 E Center St · (801) 416-0800 · open 5:00am
- Ogden — 554 Washington Blvd · (385) 865-1029 · open 5:00am
- St. George — 922 E Brigham Rd · (435) 628-9290 · open 5:00am
One note on ordering a dozen: the cronut is priced each, not by the dozen, because of how much work goes into the dough. For a big order, call the shop the day before and ask what they can put aside.