BY MELINDA WILLIAMS
Clipper Staff Writer
BOUNTIFUL – The Doissants almost flew out of the display case on Saturday at Dick’s Bountiful market.
“We sold everything we had,” bakery manager Lynette Nielsen said. “Everyone loved them, they’re so light and flaky.” The first flavor offered was almond-sugar, with possible future flavors including orange, raspberry and chocolate.
Now, consumers will have to wait until next Saturday before purchasing another Doissant, a cross between a croissant and a doughnut. The pastry is shaped like a doughnut and filed with custard to create what some are calling the perfect pastry.
So far, they’re only being offered on Saturdays at Dick’s and Macey’s in Davis County, and when they are gone, pastry lovers have to wait a full week before there are any more for sale. Nielsen doesn’t know if that will change in the near future.
“It’s a corporate decision,” she said.
But if the decision is made to offer them daily, there’s sure to be plenty of customers.
Doissants are the current pastry trend sweeping the east coast and are available at Dick’s in Bountiful and Centerville and at Macey’s in Clinton. Similar products are selling for more than $30 each on the black market in New York and lines begin forming at 6 a.m., according to a press release from Associated Food Stores.
“We are very excited to offer this fun pastry to our guests,” said Shelly Campbell, bakery merchandiser for Associated Foods. “Our team has enjoyed the creation process for this product and we expect the shoppers to enjoy them as much as we do.”
The Doissants are available at the three stores beginning at 8 a.m. every Saturday.