Called "dossants," Grunberger makes them from scratch daily using traditional baking techniques.
"I only produce 50 a day because they have to be eaten fresh for the most enjoyment," Grunberger said. "I studied baking in France and for many years have been making croissants the way the French do. I roll my dough from scratch, taking special care to make sure the layers are extra light and flaky. Then I shape them into donuts and fry them. While still warm, I cut them open to add a rich filling in the middle; then I close them up, top them with different flavors of frosting, and finally coat the entire dossant in extra sugar. I have to admit, they are very, very delicious."
In addition to "dossants," Grunberger makes a wide variety of pastries, custom cakes, breads, and other baked goods, ranging from danishes and croissants to rugalach and challah bread.