Ah, the elusive cronut. The hybrid pastry that combines the sugary sweetness of a doughnut and the flakiness of a crossiant has already taken New York (and the Internet) by storm. The cronut was drummed up by Manhattan’s Dominique Ansel Bakery, and perfected over the course of two months. Now, patrons have been lining up at Dominique Ansel Bakery for blocks to get their hands on the one-of-its-kind treat.

Ansel’s recipe is ultra-secret, meaning that all other pastries claiming to be cronuts are not actually cronuts, but imposters. That doesn’t mean people haven’t gotten damn close, though.

Over in Boston’s South End, The Gallows tried their own version of a cronut, calling it a “Cro-Not.” Via Facebook, the restaurant warns their rendition of a cronut is only available for a limited time, so get over there ASAP to test one out.

We’ve reached out to The Gallows to learn more about pricing and the process for making this Cro-Not. We’ll update you when we hear back!