Ok so believe me when I tell you this guys, that the 2 hour wait in line outside Dominique Ansel’s bakery located at 189 Spring Street is well worth the wait. This guy has re-invented the famous all American donut and given it some french flair in the most inventive way. If you mix a croissant with a donut you get a delicious calorie packed ‘Cronut’.
Of course Dominique is a french baker, who moved from his beloved Paris to New York seven years ago. He is credited with inventing the Cronut only in May 2013.
Once cooked, each Cronut is flavored either rolled in sugar, filled with cream or topped with flavored icing glaze. Cronuts are made fresh daily and completely done in house. The entire process takes about 3 days to complete.
There is only one flavor of Cronut every month. The inaugural flavor in May was Rose Vanilla, June it was Lemon Maple, July, Blackberry, August it was Coconut, this month September its a Fig Mascarpone – YUMMY.
Sadly the Cronut Clone Craze has extended through-out NYC and you can find Cronuts in a select few high end bakeries in NY, but Ansel’s Cronut Crown is not going anywhere, he owns the trademark ‘The Cronut’ and has international expansion plans.
189 Spring Street
New York, NY 10012