Cronut is a croissant-doughnut pastry invented by New York City pastry chef Dominique Ansel of Dominique Ansel Bakery. The pastry resembles a doughnut and is made from croissant-like dough which is filled with flavored cream and fried in oil. A trademark was registered for the name "cronut" at the United States Patent and Trademark Office
Official "Cronut" pastries are sold only at the Dominique Ansel bakeries in New York City, Tokyo, and London. Rivals with names like "croissant doughnut", "doughnut pastry", "doussants", "crognet", "zonut" or "crogel" are common at other bakeries to avoid the trademark on the name.
The product was introduced on May 10, 2013. On the same night, a blogger from Grub Street, the online restaurant blog from New York magazine, reported on the new pastry. The post resulted in much interest and online circulation, and by the third day, a line of over 100 people had formed outside the shop to buy it. Within nine days of introducing the pastry to the Bakery's menu, Ansel filed for a trademark for the "Cronut" name.
In February 2014, due to a clerical error at the United States Patent and Trademark Office, the trademark was issued inadvertently before the expiration of an extension of time to oppose the mark. The initial registration was therefore cancelled and the application was restored to a pending status. The trademark was correctly issued in August 2015.
Chef Alina Eisenhauer of Sweet Kitchen & Bar in Worcester, Massachusetts, claimed that she was the first to fry croissant dough and has been serving her "dosants" since 2008. Baker Roy Auddino claims that he has been making "doughssants" since 1991.
Make-at-home recipes have been developed. Dominique Ansel himself released an At-Home Cronut Recipe for bakers to attempt in their own homes, although it states that the difficulty level of making one's own Cronut is 'extreme' and it could take longer than two hours to make, with preparations beginning two days beforehand.
In July 2013, Dominique Ansel Bakery launched a series of charitable campaigns with the Cronut to benefit the Food Bank for New York City. The Cronut Project campaign, sponsored by Dominique Ansel and three staffmembers at BBH, benefited the Food Bank for New York City by raising over US$6,000 in six days with only twelve Cronut pastries.
In September 2013, Dominique Ansel Bakery partnered with Shake Shack to offer Cronut Hole Concretes, featuring Cronut Holes and brown butter caramel custard. Hundreds lined up as early as 4 a.m. for a chance to purchase one of these 1000 concretes. All proceeds, over $5,300, went to the NYPD Widows and Children Fund and Madison Square Park Conservancy.
At a live auction in October 2013 benefiting City Harvest (a New York City food rescue organization) Dominique Ansel, with auctioneer Nicholas Lowry and Questlove, auctioned a dozen freshly baked Cronut pastries for $14,000 in less than twenty minutes.
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- Battle for Pastry Columbus Dispatch
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- Tenny Tatusian Cronut in LA: Semi Sweet Bakery to introduce the Crullant Los Angeles Times-Jun 27, 2013
- 'Cronut' craze has made it to Jacksonville June 28, 2013 FCN
- A homemade version of the Cronut Minneapolis Star Tribune-Jun 26, 2013
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- Want A Cronut? Donate To A Food Bank | Fast Company | Business + Innovation
- "The Cronut Project". Retrieved October 22, 2013.
- "Hundreds line up at Shake Shack for Cronut Hole Concrete, mix of frozen custard and cinnamon-sugar cronut holes". New York: NY Daily News. 2013-09-17. Retrieved 2014-04-19.
- Tishgart, Sierra (2013-10-23). "Someone Paid $14,000 for a Dozen Cronuts - Grub Street New York". Grubstreet.com. Retrieved 2014-04-19.
- Jen Chung in Food on Oct 23, 2013 1:41 pm (2013-10-23). "A Dozen Cronuts Sold For $14,000". Gothamist. Retrieved 2014-04-19.
- Tejal Rao (2013-05-10). "The Cronut Is a Doughnut-Croissant Love Child". The Village Voice. Retrieved 2014-08-13.