Food News

Disney's EPCOT Has Croissant-Donuts Hybrid Fried Pastries

If you're planning a trip to visit the famous mouse's futuristic world known as EPCOT, skip breakfast at the hotel, because you've got a date with fried pastry.

(Just don't call it a Cronut®, OK? The Cronut® is a specific pastry created and sold in the Dominique Ansel Bakery in New York and not to be confused with other donut-croissant hybrids.)

Besides this is actually a croissant-donut - totally different! - and it's real and available only at EPCOT's Refreshment Port.

So write yourself a Post-it® or print this up on your Xerox® to remind yourself - and don't forget to grab a box of Kleenex® to wipe away your tears of joy! - be cause this croissant-donut is not to be missed!

According to a Disney rep, Refreshment Port is located near the Canadian Pavilion at EPCOT's World Showcase.

The cinnamon-sugar flavored croissant/donut hybrids are made fresh throughout the day and sell for $4.49 each. For guests using the Disney Dining plan, that equals one snack.

Disney Chef Jens Dahlmann tells us that the croissant donut is "fried in small batches throughout the day to ensure the perfect texture and flavor. We do not limit the amount of sale, as we want to offer it to as many of our guests as possible."

We suggest picking up a Starbucks latte at Fountain View at EPCOT's Future World, before heading over to Canada for a few croissant donuts. That should fuel you up with enough sugar and caffeine for a day at the parks.

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Laine Doss is the food and spirits editor for Miami New Times, covering the restaurant and bar scene in South Florida. She has been featured on Cooking Channel’s Eat Street and Food Network’s Great Food Truck Race. Doss won an Alternative Weekly award for her feature on what it’s like to wait tables. In a previous life, she appeared off-Broadway and shook many a cocktail as a bartender at venues in South Florida and New York City. When she’s not writing, you can find Doss running some marathon then celebrating at the nearest watering hole.
Contact: Laine Doss