Yep. You heard it here first, these things are gonna stick around. Move over cupcakes, GET IN MY FACE Cronuts.
The Dominique Ansel Bakery, a brand new New York bakery, at only 6 weeks old, has become an instant sensation with the Cronut, part Croissant, part Donut. Specialized laminations of dough, sugar, spirally, donut-ey, ooey gooey good. I didn’t get any pics of May’s special Rose selections, and they were REALLY good BUT – June’s Lemon-Maple are f*cking amazing.
Here’s the scoop, chef Dominique Ansel worked under a famous chef in NY, opened up this bakery and now you have to camp out two hours before they open to get their limited run of specialty Cronuts in the morning. Goobers like Anderson Cooper have tried to get a specialty order, DENIED. Wolverine waited his turn in line for over an hour, three people ahead of me, I stared openly and unashamed. Nice hat, Hugh.
These things are basically 5 bucks a pop, but go for up to 50 on the black market. By black market I mean the artificial demand created by rich new yorkers willing to pay 100 dollars for breakfast. You get a maximum of 6, and apparently if you get it delivered you only get five because the delivery guy takes one as a fee. Eat your heart out, congrats Dominique on a new niche and fantastic product. If I were to nit-pick, sticky fingers were my only problem. HOWEVER the light dough, beautiful texture of the filling and great overall taste made for a perfect breakfast treat.