just tonight I found out about a CRONUT, a cross between a croissant and a doughnut & peeps in NEW YORK are going crazy over this shit.....
Meet The Chef Behind The Cronut: Dominique Ansel
When famed pastry chef Dominique Ansel launched his Cronut creation on May 10th at his namesake Soho bakery, he watched, stunned, as people fell in love with the croissant-donut and each other.
"A couple met in line, actually. And they’re not the only ones," Dominique said. “When I’m at the register helping with packaging, I see people say goodbye and exchange numbers."
Could a creamy, flaky pastry lead to next year’s marriages, babies, and business ventures? Perhaps… because in the world of The Cronut, there are no limits.
On Craigslist, "Cronut scalping" has become an Olympic sport, with the forum flooded hourly with scalpers selling $75 “fresh" Cronuts with “free delivery."
"This is unprecedented," says Dominique. “I don’t think I’ve ever seen a food item scalped on Craigslist. Maybe caviar?"
By 5:30am, people who have flown in from Tokyo, Taiwan, and Dubai, are lining up daily outside the bakery on Spring St., looking to scoop up one or two Cronuts (the allowed max) of the batch of 300 Cronuts, while they’re still fresh and in stock.
"They take three days to make, 30 seconds to eat, and stay fresh just six hours," Dominique says.
But for New Yorkers, New York-loving tourists, and the pastry chef himself, it’s this kind of shocking impermanency that’s so alluring.
"The people in New York are curious, frequent travelers," he says. “They know what authentic Thai and authentic Italian tastes like, and they are in constant pursuit of the best places to get what they want."
And it’s these very people who helped Dominique, after working as the pastry chef of Daniel - one of the world’s most lauded restaurants - for six years, make the choice to open his first-ever independent bakery venture in Soho a year and a half ago.
"This neighborhood gets a bunch of different customers - European tourists, locals - who love to shop and browse art galleries and have good taste," the chef says. “It’s a place I want to be."
But will the Cronut mania end? And if it does, will Dominique leave New York?
"I hope it never ends, and I’m not leaving New York," he says. “The people here - they appreciate food, they love food, and they know when they’ve found something special."
http://thisiswhyiloveny.tumblr.com/post/53358126853/meet-the-chef-behind-the-cronut-dominique-ansel
Meet The Chef Behind The Cronut: Dominique Ansel
When famed pastry chef Dominique Ansel launched his Cronut creation on May 10th at his namesake Soho bakery, he watched, stunned, as people fell in love with the croissant-donut and each other.
"A couple met in line, actually. And they’re not the only ones," Dominique said. “When I’m at the register helping with packaging, I see people say goodbye and exchange numbers."
Could a creamy, flaky pastry lead to next year’s marriages, babies, and business ventures? Perhaps… because in the world of The Cronut, there are no limits.
On Craigslist, "Cronut scalping" has become an Olympic sport, with the forum flooded hourly with scalpers selling $75 “fresh" Cronuts with “free delivery."
"This is unprecedented," says Dominique. “I don’t think I’ve ever seen a food item scalped on Craigslist. Maybe caviar?"
By 5:30am, people who have flown in from Tokyo, Taiwan, and Dubai, are lining up daily outside the bakery on Spring St., looking to scoop up one or two Cronuts (the allowed max) of the batch of 300 Cronuts, while they’re still fresh and in stock.
"They take three days to make, 30 seconds to eat, and stay fresh just six hours," Dominique says.
But for New Yorkers, New York-loving tourists, and the pastry chef himself, it’s this kind of shocking impermanency that’s so alluring.
"The people in New York are curious, frequent travelers," he says. “They know what authentic Thai and authentic Italian tastes like, and they are in constant pursuit of the best places to get what they want."
And it’s these very people who helped Dominique, after working as the pastry chef of Daniel - one of the world’s most lauded restaurants - for six years, make the choice to open his first-ever independent bakery venture in Soho a year and a half ago.
"This neighborhood gets a bunch of different customers - European tourists, locals - who love to shop and browse art galleries and have good taste," the chef says. “It’s a place I want to be."
But will the Cronut mania end? And if it does, will Dominique leave New York?
"I hope it never ends, and I’m not leaving New York," he says. “The people here - they appreciate food, they love food, and they know when they’ve found something special."
http://thisiswhyiloveny.tumblr.com/post/53358126853/meet-the-chef-behind-the-cronut-dominique-ansel
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