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The Latest Pastry Craze

by Jeff Flynt

It's causing lines of people to fight and fuss early in the morning in New York City.

If you're lucky enough to get to the counter and the bakery hasn't sold out, you're only allowed to buy six. That's right, a cap on the number of these tasty delicacies to avoid creating a black market.

Now imagine if a croissant and a donut had a child. It'd be called the cronut.

New York City chef Dominique Ansel is the genius behind this pastry craze. It's got the fried, sugar goodness of a donut, with the flaky, buttery taste of a croissant.

It's the kind of indulgence that is packing the crowds into his bakery in the Big Apple.