Connecticut-based grocer Stew Leonard's has introduced a new bakery product called the Crogel, a play off the now-popular Cronut introduced last year by Dominique Ansel Bakery in New York City.

The Crogel is a croissant-bagel hybrid, in which they "shape croissant dough into the size of a bagel, then kettle boil and hearth baked it. Crispy on the outside... buttery and flaky inside!"