Trendy food catches on fast.
I mean really fast, especially in Tokyo.
A fashion magazine introduced the CRAGEL or CROGEL (whichever you may call in English but pronounced the same in Jan-glish), a croissant and bagel – hybrid bread and bread fans are already looking for small boulangeries that may sell a homemade CROGEL. Unfortunately not yet except for a convenience store (Lawson) which is far beyond what is described as the real CRAGEL born in New York.
The croissant is a flaky bread….
the bagel is a soft moist chewy bread…
a combination of both doughs and the combined bread texture made me curious enough; no wonder it seems to be a big seller at the bagel store in New York.
So…since I, myself run a ‘Saturday Bakery’ to my registered bread friends; this is my version of the CRAGEL which all of what is described with this ‘hybrid Croissant – Bagel’, FLAKY, CRISPY, SOFT and MOISTY in the inside.
I hope to be testing this CRAGEL (CROGEL) further, but it already is quite up to my bread standard being a homemade bread maker for over 15 years.
Gee time flies when I but the number down in writing…LOL.
written by Hisako Makimura/Tokyo, Japan
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