Believe it or not the latest thing to go viral is actually derived from a bakery, not the internet. Manhattan is being swept up in a sugary sensation as people are lining up outside and around the corner of the Dominique Ansel Bakery which recently unveiled New York’s most popular flaky breakfast, the cronut. I can hear the question resonating in your minds already as I type, what’s a cronut? A cronut is the hybrid croissant/donut pastry that is in such high demand that scalpers are reselling them on Craigslist for upwards of $40 each.
New York City is a thriving environment for the delicious, dunkable, doughy danish as they’re perfect for doing the most important meal of the day on the go and they are readily accessible early in the morning. That is, if you’re able to fight your way through a seemingly idle line for one of 200 baked daily and sold out by 9:30 am.
The cronut is made from thin layers of croissant dough that are deep fried for maximum flakiness, rolled in rose sugar, then filled near-bursting with a light Tahitian vanilla cream. Only Dominique Ansel’s knows the right temperature adjustments and specific details, so don’t even bother trying to make one for yourself because, let’s face it, it won’t turn out anyhwere as good
Dominque Ansel’s is selling a cronut for a reasonable-for-Manhattan $5 a pop. But online they’re going for much more.
The bakery’s owner and chef, Dominique Ansel, told MailOnline that while he’s flattered, the re-selling is illegal. “$20 for a Cronut. That’s a 400% profit! A lot of people ask me why we don’t just do more?”
More? How about, why the f— would you ever pay so much for a piece of pastry? Having never eaten one personally, I can’t attest to how delectable cronuts really are. But judging from its virality, New Yorkers are either crazier than I though or Dominique Ansel is on to something huge.