When I think of Sydney cronuts, I think of Brewtown. I could be wrong, but I’m sure they were one of the first to make and sell cronuts in Sydney.
It’s been a few years since they first sold cronuts and they are still going strong. They have a good selection of doughnuts too.
Surprisingly, their website doesn’t talk much about the cronuts and doughnuts.
Anyway, now that lockdown is over, I skipped along to Brewtown – my first ever visit to their Newtown outlet (I once went to their short-lived Surry Hills cafe).
It’s a trendy joint with a high ceiling, unpainted bricks and artificial grass on the walls. Hey, it is Newtown after all. And it’s popular. I had lunch there, but also took home a Crème Brulee Cronut.
Crème Brulee is a popular flavour of doughnuts and cronuts at the moment – have you noticed?
As expected, my cronut was very good.
It was light, like a croissant, with a heavy shell. There was a dusting of sugar on the bottom.
The burnt sugar on top was not overly sweet.
I guess I was a little disappointed that they didn’t put the custard of a Crème Brulee inside the cronut. So what you get is just a cronut with a burnt sugar topping.
So it was good, but left me a tad short on the Crème Brulee experience.