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Chef Richard Park rolls two croissant-doughnut hybrids, known
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Chef Richard Park rolls two croissant-doughnut hybrids, known as "cronuts," in maple sugar at Dominique Ansel Bakery in Manhattan. (June 10, 2013)(Credit: Getty Images)

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Cronuts at Dominique Ansel Bakery

Chef Dominique Ansel creates a new croissant-doughnut combination at his eponymous bakery in Manhattan. People have been lining up well before the bakery opens to try the new cronut craze.

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