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March 20, 2014

...or why I'll never eat a genuine cronut*.

(* In case you've been living in a sensory deprivation tank - that's a half croissant/half doughnut, and a trademarked pastry of Chef Dominique Ansel's eponymous New York bakery.)

Getting up at the crack of dawn to join a line-up for a cronut seems like a good plan until the alarm clock goes off the next morning, it's pitch black outside, the temperature is -5º, and you're wondering what sort of medications you were on the day before.  Hit the snooze button.

Sampling a cronut from its original source, has been a mission unaccomplished for over a year now, and for more or less the same reason - common sense. Yet professional duty must prevail sometime. Consequently it was 10 a.m. before I optimistically slush-jumped my way down to Soho and pastry chef Dominique Ansel's much lauded bakery.  ... CONTINUE READING...

Filed in REGIONAL/Food and Travel

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