Saturday, June 1, 2013

NYC's Newest Food Craze: Cronuts (Half Croissant, Half Doughnut) from Dominique Ansel Bakery in SoHo

Image from Dominique Ansel Bakery
Early this morning, a long line of customers waited outside the Dominique Ansel Bakery in SoHo hoping to buy the newest pastry sensation in the city, the "cronut." A croissant-and-doughnut hybrid, the vanilla cream-filled, rose glazed, fried cronut is the brainchild of pastry chef Dominique Ansel, one of the “Top 10 Pastry Chefs in the United States” according to Dessert Professional Magazine. The $5 Cronuts, which are limited to six per person, have become a sensation to the point where they are now being scalped on the internet for a high price. The bakery has reportedly trademarked "Cronut'' with the U.S. Patent and Trademark Office and internationally. The Dominique Ansel Bakery is located at 189 Spring Street between Thompson and Sullivan Streets.  The bakery has been awarded Time Out New York’s “Best New Bakery of 2012” and Metromix’s “Best Bakery of 2012”, all within four months of opening its doors. It is also Zagat 2013’s highest ranked bakery with 27 points awarded for food, and has made SeriousEat’s list of Top 5 destination bakeries.


Anonymous said...

I wonder how long it will take for these taste sensations to hit our shores! JanUK

Noel Y. C. said...

Maybe someone in the UK is already making them. And they will be called doughsants.