Yet New Yorkers are mounting a frenzied pursuit of the city's latest food fad: an iced doughnut made from deep-fried croissant pastry, rolled in sugar and filled with cream.
The Cronut has become Manhattan's must-have treat since going on sale earlier this month for $5 (£3.30) at the Dominique Ansel bakery in SoHo, where long queues begin forming soon after 6am.
Despite enforcing a six-Cronut limit, the bakery sells out of its 200 daily run within minutes of opening at 8am, leaving some frustrated customers tearful and even abusive towards staff. » | Jon Swaine, New York | Tuesday, May 28, 2013
