A pastry invention called the
cronut has taken Manhattan by storm and a world-wide frenzy seems eminent.
Invented and trademarked by baker Dominique Ansel, the cronut was first sold on May 10, 2013. Available only at
Ansel's bakery, the cronut is a combination of that French pastry of perfection, the donut, and the American pastry of perfection, the croissant. I wrote that backwards. Did you catch it? No sleeping here! This is pastry science! PASTRY SCIENCE!
Ansel makes only 200 to 250 cronuts daily. Lines form hours before the bakery opens at 8 am. When the doors open the cronuts sell out quickly-- at five dollars apiece. Just getting one can be a traumatic experience, to which
this great article by Alexander Abad-Santos attests.
Almost immediately scalpers were buying the maximum number (3) of cronuts and selling them outside the stores for forty of fifty dollars apiece. A jackleg cronut delivery service is now delivering them for $100 apiece or $1500 for ten (apparently they're not good at math at http://www.croissantdoughnut.com/).
The black market delivery site will soon be gone, which is why the link just above isn't hooked up, but you'll find a screenshot of their order page below the fold.
But wait! Did you know you can get an esoteric blend of the delectable donut and the captivating croissant less than a mile from your Pine Lake home?
NOW you can click READ MORE!