06/14/2013 11:00 am ET

The Evolution Of The Cronut


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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