Blog mistress and amateur medium Psychic Sonya peers into her crystal ball, searching for the next big thing.
Hello Madame Sonya. What’s in your crystal ball this week?
I’m feeling a sweet sticky sensation from Manhattan.
Eww, you brought an infection back from NYC?
For once, this has nothing to do with my holiday exploits. I’m overcome by the power of the mighty ‘cronut’.
It’s a croissant/doughnut hybrid which has been sending New Yorkers into a sugar-fuelled frenzy since it was created by the Dominique Ansel Bakery in SoHo in May. People have been queuing for hours for the chance to bag one of the 200 cronuts baked daily. In desperation, some have turned to the black market.
So when can we expect them here?
Rumours are rife, but when and where this fabled treat will make its London debut is as yet unknown. What we do know is that it won’t be called a cronut. Dominique Ansel Bakery has patented that name, so we’ll have to make do with ‘doissants’, ‘doughsants’ or some other hybrid. Coming to a bakery near you – as soon as we figure out how to make them.
Are cronuts the ‘new cupcake’?
Allow me to refer you to another post.
For the full lowdown on cronuts, see timeout.com/cronuts.