SoHo bakery's crunchy, sweet croissant-doughnut sells out fast Oh the pull of that elusive reservation at the hot new restaurant. And double-oh the sweet and fatty decadence of a well-made dessert. Combine the two foodie emotions and you’ve got the Cronut. There’s a frenzy goin’ on — Manhattan style — for the croissant-doughnut hybrid that went on sale in limited quantities about four weeks ago at the tiny downtown shop of French chef Dominique Ansel.
June 11, 2013 - Peoria Journal Star