Sunday, June 16, 2013

More Donut Talk: the Cronut

For those of us who can never get enough donut news:

The latest New York City food passion is the CRONUT, croissant dough formed to donut shape and deep fried. Dominique Ansel and his SoHo bakery make only 300 per day and sell out every morning as fast as the line will move. Limit: two cronuts per person.

Here's the New York Times link with other croissant variations, as well: New York Times

For a better story, and where I first read about the cronut, go here: Daily Beast. Worth watching: the embedded Vimeo has an interview with the pastry chef and snippets of customer comments.

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