Here Is The Famous Cronut In All Its Glory

updated May 24, 2019
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(Image credit: James Herron)

In case you’re behind on the hype, a Cronut is a croissant-doughnut hybrid created by Dominique Ansel of Dominique Ansel Bakery in New York. It looks and is fried like a doughnut, but it has the delicate layers of a croissant. Since the Cronut’s debut in May, people have been lining up before dawn for a chance to try one of these beauties. Because I mean, just look at the thing. 

Blackberry is the flavor for July, following the much adored Rose-Vanilla Cronut flavor in May and Lemon-Maple in June . The new Cronut is filled with blackberry-swirled vanilla cream, rolled in sugar and lime zest, and is toped with a blackberry glaze. Sounds like the best thing ever, right?

The line that forms outside the bakery before it opens at 8am (9am on Saturday) only adds to the mass hysteria. By 6:10am on Monday July 1st, the first day the Blackberry Cronut graced us with its presence, there were already 30 people in line. 

By the time the bakery opened there were about 200 people waiting in line. While originally a single person could buy six Cronuts at a time, it is now limited to two per customer due to the insane black market that the Cronut mania has created. Dominique Ansel reported that he made around 300 Cronuts for July 1st. One of these pastries will cost you five dollars and it comes in this little gold box.

It might seem ridiculous to wake up so early and wait in line only to spend too much money on some hybrid pastry, but yeah, these things are definitely worth it. I mean, you’re seeing this, right? 

Seriously, just look a little closer. 

Beautiful, right? Having tried the Rose-Vanilla Cronut back in May, the Blackberry Cronut in comparison is a little bit sweeter, but has a more complex and rich flavor due to the berries. The lime zest on the outside of the Cronut is essential as it brightens the pastry. 

Have you had a Cronut? And if not, would you wait in line to try one of them? 

→ Get your own Cronut: Dominique Ansel Bakery in New York City

(Images: James Herron)