Not usually one for the sweet food fads, I am admittedly a big fan of the cronut. This bit of fried croissant dough is a donut in name only–instead of a cakey sweet inside, the cronut has a flakey, buttery consistency that is exactly what one would expect from, well, a croissant that has been deep-fried. The particular variant featured above was filled with crispy bacon and a light, sweet maple frosting that was a well-balanced, guilt-inducing counterpoint to the pastry’s savory, tongue-coating goodness.

Kudos to you, SK Donuts.

SK Donuts

5850 W 3rd St.

Los Angeles, CA 90036