In case you haven’t heard, the latest food craze to hit New York is the cronut, a cross between a croissant and a doughnut. The Dominique Ansel Bakery on Spring Street in Soho started selling the hybrid pastry a few weeks ago. It’s become so popular that it’s not unusual to see a line of a hundred would-be customers outside the bakery a couple of hours before it opens. They make only 250 cronuts (which take 3 days to make and retail for $5) each day, and each customer is limited to 6 cronuts per day. So if you really want to try one, get on line early!
But there are alternatives. In the true entrepreneurial American spirit, rival bakeries are coming up with their own, one calling it a doissant…
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Randolph Mase, Fiction Writer
Death on Broadway
Death Beneath the Streets
Death in Central Park
Death in The Cloisters (under construction)