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Dominique Ansel's Most Memorable Cronut Moments of 2013

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FILE - Chef Dominique Ansel makes Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York on June 3, 2013. The pastry chef introduced it in May 2013, and bakeries in London, Toronto, Seoul and elsewhere have copied it. (AP Photo/Richard Drew) | ASSOCIATED PRESS

Plenty of food stories came and went in 2013, but there’s only one that even your grandma in Wichita will be talking about over the holiday: the unstoppable rise of the Cronut. Since Grub Street broke the story of the croissant-doughnut back in March, the hybrid pastry has taken on a life of its own. Celebrities fiended for a taste of the coveted treat. Interminable lines appeared and never diminished. A black market emerged, and knockoffs appeared everywhere from the West Village to South Korea.

While the world was being whipped into a Cronut frenzy, there was a person in the background living through the day-to-day madness of Cronut mania.

Read the whole story at First We Feast

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