Dominique Ansel‘s cronut is making New Yorkers salivate: his donut made from croissant dough filled with cream has been a huge success on the other side of the Atlantic.
A daily limit of 350 units
Everyone is tearing them off, even Victoria Beckham. The Cronut was created in May 2013 in New York. The creator of this famous croissant-donut hybrid is the French chef Dominique Ansel. Before opening his bakery, he had learned his skills at Fauchon and then starred chefs. However, it was his Cronut that propelled him to center stage. Every day, up to 400 Cronuts are sold for $5 in his store. And New Yorkers line up for hours to buy a maximum of two per person. While the Cronut has been trademarked, it limits daily production to 350 units, sold for $5 each. To satisfy as many customers as possible, a quota of two cakes per person has also been established. Those who want more—a maximum of six—must pre-order them from the store’s website.
Several hours of queue
Born in 1978 in Beauvais into a modest family, Dominique Ansel began working in a restaurant in his town at the age of 16 to help his family. After enrolling in a pastry apprenticeship and completing military service in Guyana where he taught cooking to the local population. He went to Paris, dropping off his CV in all the bakeries he found. He is hired in the famous Fauchon pastry shop. After working for 8 years at Fauchon, Dominique Ansel moved to New York in 2006 and became the pastry chef of the restaurant Daniel, owned by French starred chef Daniel Boulud. It was his turn, in 2011, to strike out on his own: he opened his “Dominique Ansel Bakery” in the Soho district of New York. Since he launched the cronut, a mix between a croissant and a donut, in 2013 in New York, French chef Dominique Ansel has multiplied original pastries. Its desserts, renowned on the international scene, regularly push New Yorkers to queue for several hours to taste them.
189 Spring St, New York, NY 10012, USA