18 June 2013


It is half doughnut and half croissant.

It has left the Big Apple's gourmands in a frenzy.

The Dominique Ansel Bakery in the heart of trendy Soho opened its door at 8am. By 8.56am almost all of the 250 to 300 cronuts are sold.


Blogger Jim said...

I just read about them this morning. They sound scrumtious.
In NYC they 'scalp them (scalpers buy the bakery and resell them from the street.

18 June, 2013 23:04  

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