The Cronut Creed: Dominique Ansel’s Top Five Rules About The Cronut

Since launching the croissant-donut hybrid known as The Cronut on May 10th, Dominique Ansel has never been the same. Instantly, the famed French pastry chef’s namesake bakery in Soho has become the hottest New York venue between the hours of 5:30am and 8am – and it’s not even a nightclub. 

Folks from as far as Dubai and Australia are flying in to get a taste of the flaky, creamy, sweet phenomenon. This week, I sat down with the chef who – like Madonna and Cher – has now been most commonly referred to as simply "Chef," to discuss The Cronut Creed: his top five rules about baking, devouring, and loving The Cronut.

1. The Cronut Shalt Not Discriminate.

While only 300 cronuts are made a day, and only the early-birds can snag ’em, The Cronut feeds a worldly crowd that’s, according to Dominique, "half tourists, half locals, including people who have flown in from Taiwan, Japan, South America. You name it."

2. The Cronut Shalt Not Be Scalped.

Now that scalpers are flooding Craigslist with under-the-table, expensive cronut offers, food has for the first time become a Craigslist scalping commodity. "And I don’t like it," says Dominique. "It’s why we limit the number of cronuts people can get in the store to two."

3. There Is No Wrong Way To Eat A Cronut.

"You can cut it in half," the chef says. "Just bite into it, take it apart layer by layer. But everyone has their own way. Whichever way you have the most fun eating it, is the best way. My favorite is to cut it in half."

4. The Cronut Must Be Eaten Within Six Hours.

"It takes three days to make, is fresh for six hours, and eaten in 30 seconds," he says. "Eat it while you can."

5. One Shall Be Selfish With Their Cronut.

"A lot of people come in early and alone, and come just for a single cronut for themselves with their coffee. And that’s very okay."

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The Cronut

Today: Sugar and Plumm Opens Second, Mini Location Downtown

Upper West Side’s whimsical bistro/bakery/café Sugar and Plumm opens a second location today in the West Village that’s truly the sweeter baby sister getting all the attention. Smaller-sized and with less of a bistro bent, this new downtown spot is more of a carry-out operation, making it that much easier to justify “just running in for something real quick" – that something being a flaky chocolate croissant, banana chocolate macaron, or towering brownie sundae. And if you too enjoy some attention, grab one of the few stools in the front, and give passersby a fine view of you shoveling dollops of whipped cream.

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New West Village Bakery Brings Back The Charm

Spending the morning at a little corner café with a good book and steaming coffee sounds like weekend bliss – until you look around and realize your escape looks like more like a laptop-scattered, Facebook-festered battlefield than the picture of neighborhood quaint. But on the corner of Waverly Pl. and Christopher St. sits a newcomer who offers that 19th-century charm: Bien Cuit, flanked with whitewashed wooden tables, long, front windows, buttery ham and cheese, and chocolate croissants – and no connection to technology. And since we know Bien’s Wi-Fi-less days are temporary and numbered (sigh), it makes a day spent there even more pressing.

If you’re a Brooklyn resident, you’ve probably heard of the café before, most likely linked with words like “the bread,” “pastries,” “like Paris,” and “addiction.” With its first location in Cobble Hill, the owners seek to maintain the same vibe as Bien’s BK counterpart.  However, when placed in the West Village, the café-bakery takes on a whole different feel, more European, as if a page from a Bronte book was brought to life.

Though the menu teems with savory-sweet breakfast pastries like almond paste-poppy seed tebirke, maple yam Danish, and almond croissants,  the desserts and sandwiches hit the flavor extremes, with options like banana chocolate bourbon tart, and porcini and parsnip and roast beef sandwiches. And perhaps the best part is that everything, including the bread, is homemade and baked on-site at the Cobble Hill location, so every sandwich is guaranteed to have that fresh bread. Plus, since all the goodies are delivered fresh from across the river twice a day daily, they’ll most likely always have your favorites there waiting for you. But then again, as word gets out (whoops!), they’ll run out. So moral of the story: Go.

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