Forget the sweet fads of yesteryear. On the isle of Manhattan, the latest craze is for the cronut, a croissant-doughnut hybrid available at a single bakery in Soho. Although the irresistible, cream-filled pastries from Dominique Ansel bakery have only been on sale since May 10, they’ve gained such a loyal following that the $5 delights, which are deep-fried in grapeseed oil, sell for as much as $40 each when purchased through special scalping services, according to Ryan Sutton, a food critic for Bloomberg News.
The glazed goodies have become so coveted in their brief, three-week existence that the bakery has implemented a strict, six-cronut limit, according to Grub Street, 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.
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Whoever came up with this combination is brilliant! I want to try it. It looks delicious!
