The Cronut is by no means underground. In fact, it is objectively one of the least hipster things to eat in New York City considering the fact that hundred-person lines used to form outside of the ...

Since its debut in May 2013, the Cronut® has developed a cult-like following. People have literally queued up around the block of the Soho bakery, waiting in line for hours to get a taste of the ...

Chef Dominique Ansel, the creator of the wildly-popular Cronut, has a new creation: the Frozen S’more. Like the Crount that crosses a doughnut and a croissant, it’s a delectable hybrid treat ...

When most people look at a pain au chocolat, they see an indulgent breakfast treat, but award-winning pastry chef (and, yes, creator of the Cronut) Dominique Ansel sees room for improvement.

The Cronut is the trademarked name for the joyful union of croissant and doughnut that until now could be had only by standing online for hours outside Ansel's New York City bakery. (Ansel has hit ...

More than a decade ago, French pastry chef Dominique Ansel unleashed an unstoppable force upon an unsuspecting world: the Cronut, a doughnut-croissant hybrid that drew blocks-long lines to his ...

I first met the doughscuit at last weekend's Donut Fest in Chicago, where 15 doughnut-makers get together to try to kill you, for charity. They serve 1/4 portions of doughnuts, but still, after a ...