“What the hell is a cronut?” What a wonderful question. It’s the intoxicating combination of a donut and a croissant. It’s fried like a donut, but layered and flakey like a croissant. Mind you, that’s a simpleton description, its creators will give you a more accurate description. Once you can wrap your mind around that brilliance, throw on the peanut butter flavoring, which you know is my weakness, and you have the perfect way to my heart.
Firstly, it isn’t always peanut butter flavored. To the best of my knowledge, they change the flavors regularly. How rude of me, you don’t even know who “they” are. The original creators of the cronut are those at Dominique Ansel Bakery. I am sure you could try others, but if you’re in the city, go for the original.
Now, let’s say that you plan to visit the bakery when New York is filled with people, like during the winter holidays. In that case, you will have to wake up at the butt-crack-of-dawn in order to even stand a chance at a cronut. Weekdays are probably better, and the line is drastically shorter at opening. It’s best if the weather is horrible, or at least cold and raining, then there’s no line. Here’s the deal, the bakery only makes so many cronuts a day, so if you show up too late in the morning, there is a possibility you lost your chance at a cronut. Plan for it, but when you do, it’s completely worth it.
Keep in mind, I am saying this with certain factors. I am a foodie, and I had yet to eat that morning. I also landed the flavor that fit my tastebuds perfectly. So take it with a grain of salt, or a decent helping of sugar.
If you decide to brave the line, here’s the address and a link to the bakery’s website. It’s a slice of sugar heaven if you’re ready for it.
189 Spring St, NY, NY 10012
Dominique Ansel Bakery