I've been hearing a lot about this crazy pastry hybrid of late. If you are unfamiliar with a cronut it's just what it says: croissant + donut = cronut. It looks a little like this:
Who would have thunk that a little patisserie science experiment could have such an impact worldwide? The cronut is so popular that it sells out within an hour at the Dominique Ansel Bakery where it was created. Ryan and I happened to stumble upon (and visit) the bakery whilst exploring the west village. I recommend walking along Sullivan street and seeing where it takes you. Whilst we were far too late for a cronut (and not really expecting to have one), the cashier told me that in order to get one, you had to start queuing at 6:30am for an 8am opening time in hopes of laying your eyes on one. Wowza! I'm pretty sure this little creation is going to become a stop on the NYC tour bus in hopes of catching a glimpse of this rarity. Nutso!
P.S. although we didn't have a cronut, we had a DKA (Dominique's Kouign Amann "Tender, flaky, croissant-like dough with a caramelized crunchy crust") which was delicious and according to some (I'm looking at you, cashier-girl, better than a cronut). So don't despair if it's not cronut time for you when you're next in the West Village.
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