Instead of peaking early and fizzling out like Double Downs, cake pops and other short-lived food fads, the cronut craze is gaining momentum. More than two months after the Dominique Ansel Bakery in Manhattan unveiled the part-croissant, part-doughnut Frankenpastry, lineups are still snaking city blocks, news outlets are still clamoring to cover the sugar-fuelled madness and the bakery has even launched an elaborate new cronut FAQ page. Here, the latest, and silliest, of the cro-sanity.
• People are being really mean to the man behind the pastry
• Cronut scalping has become a viable career…
At a reported $12 an hour, it beats New York’s minimum wage by almost five bucks and you get to spend lots of time outdoors. A word of caution: the bakery staff has been known to throw suspected scalpers out of the queue.
• …and a possible way to get laid
Opinions were divided on whether this super-creepy, NSFW Craigslist ad was a legit proposition until the writer admitted it was just a joke. The scariest part: after everything else, it didn’t seem that crazy.
• Toronto shops are making their own cronut creations
“Cronut holes” made an appearance at The Stop’s annual Night Market; Clafouti is selling a mutant confection called the “Crookie”, which appears to be a croissant stuffed with Oreos; and Loblaws is claiming to be the original cronut inventor (which would be cool if its so-called cronuts didn’t look exactly like plain old croissants).