HUFFINGTON POST
06/14/2013 11:00 am ET

The Evolution Of The Cronut

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All this fuss about the Cronut, the new Frankenpastry that is half croissant, half doughnut. Yes, yes, the daily supply of 300 at Dominique Ansel’s SoHo bakery is gone in a flash, even with a limit of two per person. It’s delectably cream-filled and flakily layered. But really, it’s just the latest iteration of the croissant in the last 325 years or so.

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