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Chef Richard Park rolls two croissant-doughnut hybrids, known (Credit: Getty Images)

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

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.

Chef Richard Park rolls two croissant-doughnut hybrids, known
(Credit: Getty Images)

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

Chef Richard Park rolls two
(Credit: Getty Images)

Chef Richard Park rolls two "cronuts" in maple sugar at Dominique Ansel Bakery in Manhattan. The bakery makes 200-250 of the cronuts daily. (June 10, 2013)

Chef Dominique Ansel makes cronuts, a croissant-donut hybrid,
(Credit: AP)

Chef Dominique Ansel makes cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in Manhattan. (June 3, 2013)

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Chef Dominique Ansel prepares a tray of croissant-doughnut
(Credit: Getty Images)

Chef Dominique Ansel prepares a tray of croissant-doughnut hybrids at Dominique Ansel Bakery in Manhattan. The bakery makes 200-250 of the cronuts daily. (June 10, 2013)

Chef Daniel Alvarez injects a filling into a
(Credit: Getty Images)

Chef Daniel Alvarez injects a filling into a "cronut," at Dominique Ansel Bakery in Manhattan. (June 10, 2013)

The sign for Dominique Ansel Bakery is seen
(Credit: Getty Images)

The sign for Dominique Ansel Bakery is seen in Manhattan. The bakery currently makes a croissant-doughnut hybrid, known as a "cronut," which have been in hot demand since they were introduced in May. (June 10, 2013)

People wait in line to purchase a
(Credit: Getty Images)

People wait in line to purchase a "cronut" outside Dominique Ansel Bakery in Manhattan. People have been showing up as early as 5:30 a.m. to buy a cronut. (June 10, 2013)

A man uses his phone to take a
(Credit: Getty Images)

A man uses his phone to take a photo of a "cronut" at Dominique Ansel Bakery in Manhattan. (June 10, 2013)

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Allison Smith, on vacation from Minnesota, waits in
(Credit: Getty Images)

Allison Smith, on vacation from Minnesota, waits in line to purchase a "cronut" outside Dominique Ansel Bakery in Manhattan. (June 10, 2013)

Chef Dominique Ansel deep fries a
(Credit: Getty Images)

Chef Dominique Ansel deep fries a "cronut" at Dominique Ansel Bakery in Manhattan. (June 10, 2013)

Chef Dominique Ansel greets customers who have been
(Credit: Getty Images)

Chef Dominique Ansel greets customers who have been waiting in line to purchase a croissant-doughnut hybrid (known as a "cronut") outside Dominique Ansel Bakery in Manhattan. People have been showing up as early as 5:30 a.m. to buy a cronut; the bakery opens at 8 a.m. (June 10, 2013)

Allison Smith, on vacation from Minnesota, waits in
(Credit: Getty Images)

Allison Smith, on vacation from Minnesota, waits in line to purchase a croissant-doughnut hybrid (known as a "cronut") at Dominique Ansel Bakery in Manhattan. (June 10, 2013)

A tray of croissant-doughnut hybrids is seen at
(Credit: Getty Images)

A tray of croissant-doughnut hybrids is seen at Dominique Ansel Bakery in Manhattan. (June 10, 2013)

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Chef Dominique Ansel packages croissant-doughnut hybrids (known as
(Credit: Getty Images)

Chef Dominique Ansel packages croissant-doughnut hybrids (known as "cronuts") at Dominique Ansel Bakery in Manhattan. Every day, the bakery makes 200-250 of the cronuts, which have been in hot demand since they were introduced in May. (June 10, 2013)

Chef Dominique Ansel explains the croissant-doughnut hybrid, known
(Credit: Getty Images)

Chef Dominique Ansel explains the croissant-doughnut hybrid, known as the "cronut" at Dominique Ansel Bakery in Manhattan. (June 10, 2013)

A sign announces that the
(Credit: Getty Images)

A sign announces that the "cronut" is sold out at Dominique Ansel Bakery in Manhattan. (June 10, 2013)

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