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Frissant
DCHP-2 (Oct 2016)
Spelling variants:frissant
n. — Food, British Columbia, Vancouver
a baked good that combines a fritter and a croissant in various flavours (see Image 1).
Type: 1. Origin — The term frissant refers to a type of baked good that is a cross between a fritter doughnut and a croissant (see second 2013 quotation); thus, it is both flaky and deep-fried (see the first 2013 quotation). The blend frissant was probably created in 2013 by Swiss Bakery in Vancouver (see thefirst 2013 quotation); their inspiration is said to be the US-made "cronut", a hybrid between a croissant and a doughnut (see the third 2013 quotation). The term is most frequent in Canada (see Chart 1). Note that all relevant hits from foreign internet domains are referring to the Vancouver-made frissant. Image 1 shows two flavours, here from early 2015 (new flavours were originally created every month).
Quotations
2013
Frissant is Vancouver's First Cronut What is a cronut? It is hybrid pastry of a flaky croissant and a deep fried doughnut. Frissant is our new baby hybrid for Fritter + Croissant after several recipe experimentation sessions. Our frissant pays homage to the current NYC craze courtesy of a particular bakery for their cronut invention. This craze for a deep fried croissant has been received worldwide with bakeries in Australia, Asia and various cities in USA; all attempting to make their versions under different names. Frissant is Canada's cronut on the map! No lineups, no scalping. Just come on in!
2013
Forget the Cronut, try Vancouver’s own tasty, flaky Frissant [...] In Vancouver, Swiss Bakery on East 3rd Ave. has managed to copycat the Cronut for locals. They call their version Frissant, combining the words fritter and croissant.
2013
In late May, Vancouver's Swiss Bakery started selling the "Frissant," a combination of a fritter and croissant. Inspired by the Cronut, Annette Siu says she and her father collaborated on their family bakery's adaptation.
2016
We started selling our Frissant in late May 2013, making about 36 pieces daily. Around mid June 2013, an increase in demand had us making at least 200+ depending on the day of the week. It took us by surprise and we have social media, many bloggers and the media to thank for the buzz, making our Frissant one of the most sought-after desserts this summer.
Images
Image 1: Two frissants. Source: http://swissbakery.ca/frissant/flavours/)
