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."

Get the inside-scoop on Dominique Ansel Bakery, & follow Bonnie on Twitter here

The Cronut