I may have experienced one of the worst bites of food I have had in a long time. Dominique Ansel created the Cronut. They look to be delicious. Someday we will get the opportunity to crush a cronut. We have had a deep-fried croissant, inspired by Francis Lam and created by Francisco Migoya. It was delicious and crush-worthy. So when I saw Crumbnuts for sale at our local BJ’s, I took the bait. We bought them along with a surplus of supplies for our new space. I popped open the box as soon as we reached our car. I took a bite. Well, I tried to take a bite. I could barely get my teeth through the tough, cardboard-like product. I chewed and chewed and chewed, and then finally swallowed. It was a rough bite. I then took the rest of the Crumbnuts back to the store and returned them. While returning them, the cashier asked, “Tough, huh?” So they know these things are junk. It is amazing how quickly a brilliant idea transforms into a shark-jumping monstrosity. What’s even worse is how these knock-offs damage. If I had never known Francis, Francisco, or Dominique and only heard of the craze behind the pastry, after tasting this, I would be in awe of the crazies who followed the ideal. And confused by the phenomenon of its buzzworthy popularity. I am reminded that what you do with inspiration is as important as the inspiration itself.
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