Zagat editor James Mulcahy recently got in line early in the morning to try the Cronut -- a new treat that's half donut, half croissant -- and filed the following report.
Dominique Ansel Bakery
189 Spring Street
New York, NY 10012
Dominique Ansel conceived the Cronut a few short weeks ago, and it became a viral sensation overnight. Everyday you'll find dozens of people lining up outside his SoHo bakery up to an hour before it opens.
The innovation was to fry croissant style dough, resulting in a sweet treat that is full of folds and layers, along with some vanilla cream. It's such a hit that the bakery has already moved to trademark the name.
"A cronut is a hybrid between a croissant and a donut," says Ansel. "It's very, very similar to croissant dough, it's layered, flaky, it's fried. We fill it with vanilla cream and finish with a rose glaze. This is the flavor for this month."
Each Cronut is made by hand and the bakery can only produce a set amount every day with current production capabilities Each visitor is limited to six Cronuts apiece, and the store sells out soon after opening.
"We usually sell out in the first 30 minutes we open the door," says Ansel. "We do a couple hundred every day."
The flavor will change each month and the lines will surely continue. But despite the treat's popularity, don't expect the Dominique Ansel bakery to become a Cronut-only operation.
"We have a wide selection at the bakery," says Ansel. "We have a lot of great, great items, a lot of other signature items that people can try. We're definitely not a Cronut shop. But we are a French bakery and we have a lot of good stuff here."
For more food and restaurant videos, visit youtube.com/zagat.