Rao Cronut fever is highly contagious.
Are you experiencing feelings of extreme happiness and sadness? Have you lost interest in other breakfast pastries? You may be suffering from cronut fever.
Last Friday, when we first tasted Dominique Ansel's newly unleashed pastry--a delicious, delightful croissant-doughnut hybrid with a delicately rose-flavored glaze--we had no idea that half the city was about to lose it over cronuts. Neither did the pastry's creator, Dominique Ansel, who first began tinkering with his idea for a French-style doughnut about two months ago.
Last Friday, a small batch of 50 cronuts debuted on the menu. By Saturday, dozens of people were lining up at 7:30 a.m., before the bakery even opened, to get their hands on one of Ansel's exquisite rings of fried dough. And by Wednesday, people were crying angry tears when they found out the last cronut had been sold, while others gave baristas the finger on their way out of the pâtisserie.