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Cronut

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description Cronut Overview

Cronuts are hybrid pastries created by Dominique Ansel Bakery in New York City, combining the shapes of a croissant and a donut with a cream-filled interior and glaze coating. They gained immense popularity beginning in May 2013.

help Cronut FAQ

Who invented the Cronut, and when did it first go on sale?

Pastry chef Dominique Ansel created the Cronut at Dominique Ansel Bakery in New York City. It launched on May 10, 2013, and quickly became a widely copied food trend.

Is a Cronut simply croissant dough shaped like a donut?

No. Dominique Ansel Bakery describes it as a laminated pastry with distinct flaky layers, a flavored filling, and a glaze, so its construction goes beyond cutting ordinary croissant dough into a ring.

Why do other bakeries call their versions something other than Cronut?

Cronut is an internationally registered trademark of Dominique Ansel Bakery. Competing bakeries therefore use names such as croissant donut, doughssant, or cronut-style pastry.

Does Dominique Ansel Bakery keep the same Cronut flavor year-round?

The bakery changes the featured flavor rather than relying on one permanent filling and glaze combination. This rotating approach has been part of the product since its 2013 launch.

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