Being in Brooklyn, I wanted to try the much hyped Cronuts. Am I too late? Is this thing still cool? Anyways. So I started doing pastry research on the internets and that’s when I found a place where they prepare Cronuts with a twist. Something that is an upgrade from the original hyped recipe: Bacon-Cronuts. As everybody knows, Bacon never goes out of fashion, you can wear it with anything! So the next day, we crash Le Petit Bakery, a family french style place run by Christopher Sanchez.
Chris brings us to the kitchen right away:
“The process is a bit like baking croissants. You fold layers of laminated doughs, this dough is then sugared, filled and glazed. Our recipe involves creating a square shape with these folds.”
The original Cronut name has been trademarked, so Le Petit Bakery markets it’s creation under the name of The Squat (for obvious reasons). This baby is first deep fried, then decorated with chocolate, sugar and bacon. After a bite in this pastry, your mouth gets confused with the salty and sweet, the crusty and chewy. It’s good and it’s really bad at the same time. It’s so good you can’t stop. You have to stop.
“America has a fascination with deep fried stuff. I could sell deep fried rubber tires if I wanted.”
The young Brooklyn born chef admits that the baker lifestyle is kind of intense. You really have to enjoy your work and find fulfilment in your day to day, because that day starts at 3am in the morning and ends after 6pm. “It can be hard sometimes, but I stay sharp by running and training in Fort Green Park a few blocks away. I’m really into the Spartan and Mud Race thing right now. That’s what I do to stay on top of things.”
Chris has been in charge of the bakery for almost a year now since his mother is relaxing in Florida. You can see how proud he is when asked to stand in front of his place for pictures. Without any directions, he stands there, smiling with is hands in his pockets. You can’t fake that.