The Cronut: Believe the Hype
Dominique Ansel Bakery, NYC

This past May, chef Dominique Ansel debuted the Cronut—a half doughnut, half croissant. Immediately, weird shit started happening. Hoping to get one before they sold out, people lined up at 6 a.m. A Cronut black market arose on Craigslist, forcing Ansel to institute a two- Cronuts-per-customer limit. His pastry hybrid has left a wake of knockoffs and a lot of chefs muttering, “Why didn’t I think of that?” It all sounds ludicrous, until you get a bite of the airy, buttery layers injected with silky cream, all of it sheathed in a sugary, crackling shell. Then you get in line.

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