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    Foodie News

    Houston's version of the cronut is a much sweeter story: Retired firefighter baker not gouging customers

    Joel Luks
    Jun 21, 2013 | 11:46 am

    You could say that New York baker Dominique Ansel, the patriarch of the cronut, is an entrepreneurial genius. Through no fault of his own, Ansel has baked pastry's version of crack cocaine and fueled a foodie black market replete with scalpers on Craigslist primed to upcharge 2,000 percent for the croissant/donut deep-fried experiment known as the cronut — delivery included.

    The short supply forced Ansel to impose a quota per costumer.

    New Yorkers have lost their mind, paying as much as $100 for one sweet treat.

    Two flavors are available: Cream cheese and strawberry cream cheese.

    Peña's Donut Heaven & Grill in Shadow Creek Ranch, a master planned community in Pearland, is following suit by offering a Texas alternative that won't break the bank. At $3.50 a pop, the restaurant's stock of "dosants" — pronounced with a French air of gracious arrogance like croissant, not like docent, and not to be confused with anything resembling the Indian dosa — is flying off the shelf.

    The pastry isn't easy to produce, and the 70 produced daily aren't enough to keep up with consumer demand.

    Owner Raymond Peña, think of him as a long-lost cousin of Guy Fieri, knows that fried foods should belong in the south. This 20-year firefighter veteran has been in the donut biz since he was 19 years old, working alongside his mother while she owned and managed a Shipley Do-Nuts franchisee. At 54 years old, the Galveston-born gent credits his mother and father for instilling in him the importance of hard work.

    "I didn't even know about what was happening with the cronut in New York until my brother-in-law told me about it," Peña tells CultureMap. "I Googled it, liked the idea and worked on my dough for a week-and-a-half to perfect it.

    "I'd say it paid off."

    You could say that. Besides the crazy demand, Peña's even drawing local celebrities to his shop, including University of Houston football coach Tony Levine (see the photos above this story).

    Two flavors are available: Cream cheese and strawberry cream cheese. More different varieties are now in the works. But as things stand, the bakery is already hard-pressed to fulfill call-in orders by the dozen. Peña says he can increase production to 160 by the weekend, which will allow him to add two more dosant flavors to the mix.

    How do banana cream and raspberry dosants sound? Divine. Heart attack-inducing divine.

    Could the dosant be the nemesis of the cupcake?

    If Peña conceives a savory version, it could also give the kolache a run for its money. Because anything deep-fried trumps anything baked. Even crack.

    "Making up for anything bad that's ever happened," the photographer captioned this Instagram pic.

    dossant
      
    Photo by Cassgoes Instagram
    "Making up for anything bad that's ever happened," the photographer captioned this Instagram pic.
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    Where to Eat Now

    13 Houston eateries celebrating summer with peach-based bites and sips

    Brianna Griff
    Jun 24, 2025 | 12:15 pm
    ​Brasserie 19's Chamomile panna cotta
    Photo by Michael Hoffman
    Brasserie 19's Chamomile panna cotta is layered with Texas peach and bourbon jam, almond florentine, and orange mint.

    Peak peach season is in full bloom, with Houston restaurants placing the stone fruit front and center with dishes and drinks. From savory salads to decadent desserts, here’s where you can celebrate peach season across the city.

    Barbacana
    At his downtown restaurant, pastry chef Priscilla Treviño puts an elevated spin on peaches and cream with a plate of semifreddo, peach sauce anglaise, and a delicate peach tuile.

    Baso
    The CultureMap Tastemaker Awards’ Restaurant of the Year brings a Basque-inspired twist to peach season. Its endive salad balances the vegetable’s slight bitterness with the sweetness of fresh peaches.

    Brasserie 19
    For a decadent treat, the River Oaks staple is elevating its classic Chamomile panna cotta by layering it with Texas peach and bourbon jam, almond florentine, and orange mint.

    Good God, Nadine's
    The recently-opened cocktail bar near Washington Avenue uses peaches from Lightsey Farms in Mexia for its Peach Whiskey Smash. The cocktail is made with Jameson whiskey, muddled peaches, mint, lemon juice, simple syrup, and walnut bitters.

    Guard and Grace
    The modern steakhouse in downtown is peach-focused this summer. Highlights include oak-grilled king crab with a watercress and peach salad, yellowtail sashimi with peach, Benton’s ham carpaccio with Palisade peach salsa, and oak-grilled pork tenderloin with grilled peaches and tomatillo farro risotto. Sip on a smoked peach bourbon cocktail or a jalapeno peach mojito to complete the experience.


    Honeychild's Sweet Creams peach ice creamHoneychild's Sweet Creams will be serving a range of peach-based flavors this summer.Courtesy of Honeychild's Sweet Creams

    Honeychild's Sweet Creams
    The Heights’ M-K-T creamery is serving a refreshing peach bay leaf sorbet, with more seasonal offerings coming soon, such as peach cobbler ice cream, white peach shortbread, peach ring ice cream with house-made chamoy, peach jam, caramelized peaches, and candied peaches.

    House of Pies
    Houston’s pie destination packs fresh, yellow California peaches into a pie crust, crowned with dollops of whipped cream. The pie will be available until mid-July, while supplies of peaches last.

    Jane and the Lion Bakehouse
    Already a favorite, the newly opened Heights bakery and cafe is taking full advantage of peach season, packing fresh fruits from local growers into numerous baked goods. Peach-forward bites include: spiced peaches and cream hand pies, peach bread pudding, and peach-strawberry gluten-free muffins.

    On the savory side, diners will find a Texas peach and pecan sourdough with bacon and peaches, basil focaccia, and the ricotta getaway toast with basil pesto and peach on sourdough. For a summer entrée, select the Panzanella Peach, which combines tomatoes, radicchio, peaches, and sourdough.

    Latuli
    Chef Brian Caswell’s newest addition to the Houston dining scene is already making waves, serving peach-focused plates, including a roasted grouper with peach and a peach cobbler for dessert.

    Leaf and Grain
    A fan-favorite seasonal salad, the Peach Panzanella features roasted chicken thighs, croutons, Danish feta, and a honey-white balsamic vinaigrette.

    The Marigold Club
    Goodnight Hospitality’s French-inspired restaurant offers a refined ode to the classic peach Melba. The treat is composed of vanilla gelato, peach-whipped ganache, peach compote, and a raspberry sauce, then finished with a delicate rosemary tuile.

    Pizaro's Pizza
    Starting July 1, patrons can pair one of the restaurant's pizza with a peach caprese salad. The dish features a bed of spring mix greens, drizzled with extra-virgin olive oil and balsamic glaze, topped with fresh-cut peaches, imported Italian stracciatella, and pistachios.

    Relish
    At both locations of the popular comfort food restaurant, diners can dig into a seasonal burrata featuring pickled peaches paired with heirloom tomatoes, tart gooseberries, peppery arugula, prosciutto, and croutons in saba. Follow the salad with the hearty grilled pork chop, accompanied by pickled peaches, brandy cream, parsnip puree, and bacon-braised collard greens.

    \u200bBrasserie 19's Chamomile panna cotta
      

    Photo by Michael Hoffman

    Brasserie 19's Chamomile panna cotta is layered with Texas peach and bourbon jam, almond florentine, and orange mint.

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