Fans not deterred by vermin, happy to have cronuts again. April 8, 2014— -- Cronut lovers, rejoice. Pastry chef Dominique Ansel’s famed SoHo bakery reopened today after being shut down by the New ...

The cronut, a croissant-doughnut hybrid, has skyrocketed ever since Dominique Ansel started selling it at his New York City bakery this spring.... Crazy For Cronuts: Picking Apart The Tasty Trend You ...

The cronut fad has seemingly passed, but some little critters still can’t get enough of Dominique Ansel‘s fad fusion pastry. Over the weekend, Ansel’s bakery closed after a video chronicling the New ...

Since dropping in his SoHo bakery in 2013, cronuts have been the most-talked-about baked good since, probably, sliced bread. Thousands of imitators have popped up across the world — and we have some ...

Dominique Ansel's sell-out cronuts are now being scalped on Craigslist. With only 200 cronuts made per day, and a line 30-people deep before the Manhattan bakery even opens its doors, the $5 croissant ...

Luke Fortney is a journalist based in New York City. He most recently worked as a reporter for Eater, where covered restaurants and food trends for nearly five years. Dominique Ansel is opening a ...

Dominique Ansel - the pastry genius behind Cronuts and Frozen S'mores - has just revealed his latest creation: 'Truffle' Cookie Dough. For the dessert, the New York-based chef has taken five pieces of ...

The culinary lovechild of the croissant and doughnut was born five years ago. Five years ago, in the kitchen of pastry chef Dominique Ansel’s New York City bakeshop, the culinary lovechild of the ...

So it’s no surprise that Dominique Ansel, the culinary force behind Dominique Ansel Bakery, had another hit on his hands when he unveiled the follow-up to the cronut: the frozen s’mores pop. A staff ...

The success of Dominique Ansel and his cronuts is simple. The formula is part Paula Deen, part McRib and distinctly geared toward American food culture: make something really bad that combines what ...