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The Cult of The Cronut

cronut copyIf you find yourself walking along Spring Street in Soho you’ll find a line that twists along the block each and every morning.  It is here that devotees of the cronut wait patiently every morning for the chance to buy up to two cronuts (yes that’s all you are allowed).

The cronut is the creation of chef Dominique Ansel and was launched on to the New York food scene in May of this year.  He has created a hybrid that people liken to having the texture of a perfect croissant coupled with the delicious fried texture of a donut.  Cronut’s are baked fresh every morning in small batches and when they run out, they are done for the day.  The bakery opens every morning at 9am and people begin lining up as early as 6.30am each morning in order to be sure that they can get their hands on the delectable treat.

The cronut’s do not keep, to get the true cronut experience you need to eat them immediately.  They retail at $5 per cronut and if you need more than two, you can make it happen as long as you make your order at least a month ahead.

Dominique Ansel Bakery. 189 Spring Street (between Sullivan and Thompson Streets). Soho. New York. 10012. Tel: 212 219 2773

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Comments

  1. Personally, I think they cronuts are super overrated. I received two for my birthday back in June (yes, best boyfriend ever), but didn’t have the heart to tell him that I’d rather just eat a really good croissant and a really good donut, separately….

  2. Will need to try it out next time. I visit my beloved NYC

  3. Oh yum!

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