New Yorkers and their food, it’s a very special relationship. So when a new food sensation hits town, naturally there’s all sorts of excesses.
Such as getting up at 3-4.00am to get the latest craze, the ‘Cronut’, which earned it’s high reputation via social media.
So what is it? It’s a croissant pastry mixture rolled into a doughnut shape, deep fried then then rolled in a sugar mixture, filled with cream and a light glaze put on top.
You can only make so many because each one has to be hand-made. The brain child of Dominique Ansel of his namesake Bakery in Soho produces 300 a day, hence the early wait in line to get one.
Naturally bakeries all around the world and in NYC are busy trying to replicate it, but it’s a bit hard because it isn’t your standard croissant pastry.
You can only buy 2 at a time because people were buying them and then onselling them at a higher price. Plan on a visit to Soho, and go real early. LIKE great pastries.