The line leading up to Dominique Ansel Bakery is a common sight on Spring Street in Manhattan. And many of those people in line are waiting for cronuts, which are a cross between a croissant and doughnut.
It has been 10 years since Dominique Ansel created the croissant and doughnut hybrid pastry that he named the cronut. It was originally meant to be a special addition for Mother’s Day weekend, but when photos of it went viral, the lines began.
“After day three, I still couldn’t realize what was happening,” Ansel said, noting that after a few weeks of the lines, he had to hire a bouncer.
After all, the bakery only
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