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The Cronut craze is cresting and going global. Cronuts, a flaky cross between a croissant and a donut have become a new dessert rage since they were introduced by baker Dominique Ansel in May 2013, at his bakery Soho bakery in NYC.
Eater.com has been filing updated reports on the craze and the best times to buy the trademarked proprietary "laminated dough" confection that is "rolled in sugar; filled with cream; and topped with glaze."
Here come Crumbnuts
Cronuts(tm) creator Ansel is very picky on his website when he says Cronuts(tm) are "not to be confused with just any other croissant-doughnut hybrid."
But croissant-doughnut hybrid create we must and Crumbs in Manhattan has already created their own crossbred creation, which is garnering good reviews.
Fad Peak or start of a long climb?
Who knows? But anything popular is bound to have imitators. Some will improve on the original, but most will lower the bar, make it 10 times sweeter and mass produce them by the millions until they bear only a passing resemblance to the original.
Then they either enter the culture with every Dunkin' Donuts and Starbucks carrying them or flame out like Right Said Fred (Are Cronuts(tm) "too sexy" for your mouth?).
Oh wait, Dunkin Donuts is already selling them in Asia (see video).