When French pastry chef Dominique Ansel created the infamous 'Cronut®' croissant-doughnut hybrid at his New York bakery in 2013, everyone lost their shit (including us). Bakeries across the world made their own versions of the trademarked desert and a hundred copies (crodoughs, dosants etc) were spawned.
The hype around the sugary treat has since somewhat cooled, but that may be about to change as Dominique Ansel announced on Instagram this week that he's opening a Dominique Ansel Bakery in London this year. We're hoping he'll also bring his other sweet delicacies to town including frozen s'mores, waffogatos (waffle and affogato) and the cookie shot (which made it into Time Out New York's top 100 dishes).
More details as we get 'em. Diabetes incoming!
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