The Editors

Croissant + Donut = Cronut. Would You Go Cuckoo for It?

cronut new york

Dominique Ansel Bakery

Dunkin’ Donuts is gearing up for the nationwide release of its hybrid “doughnut breakfast sandwich” this week (on June 7 to be precise, “National Donut Day”). But whatever buzz the combo of fried eggs and bacon on two halves of a glazed doughnut might be generating, that’s nothing compared to the a.m. craze for the mouthwatering creations from one little bakery in New York.


Haven’t heard of “cronuts” yet? Trust us, you will. French baker Dominique Ansel debuted his mash-up of a classic French croissant and a good old American doughnut at his bakery in the tony SoHo neighborhood in Manhattan a mere few weeks ago.



Today, they’re a runaway hit, with hundreds of cronut addicts lining up in the wee hours of the morning for a chance to snatch up one of the coveted treats (there’s now a firm three-cronut limit per customer, down from six — and the bakery often sells out by 8 a.m.). Cronut “scalpers” even advertise to queue up to snag the $5 pastries and re-sell them at a 700 percent markup, reports Time.


Why the hype? That appears to be a good question. Ansel basically takes croissant dough and deep fries it in doughnut form. There have, to date, only been two flavors: May’s featured a Tahitian-vanilla creme filling, rose glaze and a sprinkling of rose sugar, and the current (June) flavor, lemon-maple.


But while the cronut has already developed an ardent following, some critics complain the creation is too over-the-top, too sweet, or even “not much different than a run-of-the-mill éclair.”


If time, geography (or common sense) prevent you from heading to SoHo before dawn in an attempt to get your hands on one of the only 200–250 cronuts made each day, you might just wait until they eventually pop up at a location near you … just don’t expect them to be called “cronuts.” Ansel smartly trademarked the name, and according to Huffington Post, that’s already led to some bizarrely named copycats, such as the “droissants” now hawked at one bakery in Washington, D.C.


Hey, at least come Friday, you know you’ll probably be able to buy one of those doughnut breakfast sandwiches at your local Dunkin’ Donuts, no problem.




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