Morning Glory

Sunday mornings are meant to be lazy affairs spent in bed reading the paper. But we've changed our weekend routine to nab one of 111 Bistro's croissant-doughnut hybrids during its brunch. It takes two days to make just 15 of these flaky, buttery treats. Yet sous and pastry chef Joseph Holmes' fun flavors, such as strawberry cream and s'mores, have been selling out at the Medina restaurant since it opened in June. "It's cooler than a doughnut with all the layers and the filling," says chef and co-owner Anthony Scolaro. "Hopefully we create a little craze here in Medina." Wake up early for this month's maple bourbon bacon version ($6) filled with house-made apple butter and a bourbon pastry cream. It gets topped with a decadent maple cream cheese icing and a sprinkling of bourbon-candied bacon. "The flavors remind me of apple picking and fresh cider," says Scolaro. "It just says fall." 2736 Medina Road, Unit 110, Medina, 330-952-1122, 111bistro.com