The Cronut – The latest food craze from New York

A friend of mine discovered these sugar bombs of sweetness during a recent visit to New York and I must admit I’m very tempted to try these little sweetiepies 

Meet the Cronut at Dominque Ansel’s Bakery in SoHo.

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Half croissant, half doughnut — the pastry hybrid created by Chef Dominique Ansel that is taking the world by storm. After it’s launch on May 10, 2013, Cronut fans spanned the world from Berlin to Singapore, making it the most viral dessert item to date.

Please do eat Cronuts immediately as they have a short shelf life. And if you do cut, please use a serrated knife, so as not to crush the layers.

The glazed goodies have become so coveted in their brief, three-week existence that the bakery has implemented a strict, six-cronut limit, and sells out of its daily stock of 200 within minutes of opening at eight each morning. Die-hard fans line up as early as two hours beforehand to ensure they get their fix.

Cronut 101

How to Order a Cronut?
There are three ways to score yourself a Cronut:

1. Wait in Line
The lines start outside the bakery as early as 2 hours prior to opening (we open at 8am from Mon-Sat and 9am on Sun). As a rule of thumb, if you arrive prior to 7:15am on a week day, you have a great chance of getting a Cronut. Please note there is a 2 person limit for in-store purchases.

2. Get on the Pre-order List
Every Monday at 11am, we open up pre-orders in person or by phone to the bakery at 212.219.2773. Please keep in mind we are taking pre-orders for up to two weeks in advance. Currently pre-order lists are full. The limit per person for pre-orders is 6 Cronuts. If the phone is busy, please do call back. Pre-order lists fill up very quickly.

3. Place a large order (over 50)
Please email the shop at We would need a minimum of one(1) month’s advance notice. Currently, the list for large orders is full up for the month of July. For all August orders, please email on July 1st or later.

Address: 189 Spring Street (between Sullivan and Thompson) New York, NY 10012

Thanks Daniel, for inspiring me to post this :-)