On May 10, 2013, The Dominique Ansel Bakery launched a complex pastry which includes two of the most beloved sweets out there: a croissant and a doughnut. At $5 a pop, you get a doughnut-croissant hybrid, which has the shape of a doughnut and a croissant’s signature flaky texture. The treat is filled with Tahitian vanilla cream and finally rolled with rose sugar. Not too shabby, eh? If you don’t believe me, go and try a cronut for yourself, but be prepared to wait up to three hours. This thing is worth the wait.
Dominique Ansel Bakery is located at:
189 Spring Street, Soho, New York