Last month, pastry chef Dominique Ansel rolled out a new item at his Manhattan bakery. He took croissant dough, shaped it into a doughnut, deep fried it, and filled it with Tahitian vanilla cream. Then came the master stroke: He dubbed his croissant-doughnut hybrid the “cronut.”
New York’s diners—and food bloggers—were entranced. Soon there were long lines of trend-spotting customers hoping to taste the latest culinary sensation. In a matter of weeks, cronuts became New York’s most precious commodity, spawning a black market on Craigslist and selling for as much as $35 above the $5 counter price.