The city that never sleeps now has a good reason to go to bed and wake up in the morning – Cronuts. Born from a flaky, yet inherently sweet marriage between a croissant and a doughnut, a Cronut craze is sweeping through the New York City borough of Manhattan and piquing curiosity around the world.
Manhattan is probably best known for its vibrant, energetic Times Square, for Central Park, an oasis of calm in the middle of an urban landscape, and for MoMA, the Museum of Modern Art. Whether your interests lean more toward eating, drinking, and nightlife, outdoor pursuits, or cultural discoveries, New York City has all bases covered.
If you’re interested in Cronuts, however, there’s only one place to go: the Dominique Ansel Bakery. Located at 189 Spring Street in the Manhattan neighbourhood of SoHo, the bakery opens at 8am but those who are crazy for Cronuts are often lining up outside hours before. And what makes this half-croissant, half-doughnut worth it, you ask? Delicate, flaky croissant-like layers are proofed and fried, then filled with fragrant lemon zest cream and rolled in coarse maple sugar. This month’s flavour is lemon maple but to keep things fresh, chef Dominique Ansel changes the flavours monthly.
The Dominique Ansel Bakery currently makes about 200 Cronuts per day and at 5 U.S. Dollars (USD) a pop, public demand is clearly exceeding their supply. Enter the Cronut black market: special services initially offered to pick up and deliver Cronuts to your door in Manhattan, Queens, or Brooklyn for the bargain price of 40 USD per Cronut. Since the bakery has now limited at-the-counter Cronut purchases to two per customer, waking up early, lining up, and waiting your turn may well be your best, and most cost-effective, option.
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