Great news if you love novelty pastries, long lines, and mouse shit: Dominique Ansel Bakery, maker of the Cronut, reopened Tuesday morning, just four days after the New York Department of Health shut it down because of a "severe mouse infestation."
Dunkin' Donuts has some company: On Friday, the New York Department of Health temporarily shut down Dominique Ansel Bakery, maker of the famous Cronut, because of a "severe mouse infestation."
"Hard-core fans say they are content to brave the low temperatures." Motherfuckers are still lining up for cronuts.
As bloody political turmoil continues to rain down violence and chaos in Egypt, things are pretty crazy in the Western Hemisphere, too, where everyone wants a cronut. Some people are so desperate to put a cronut in their mouths and chew it and swallow it, they're even buying off-brand: a croissant dusted with cinnamon…
Emma Roberts joined the unwashed masses outside Dominique Ansel Bakery yesterday morning in an effort to get her hands on a genuine Cronut — New York's most elusive pastry.
The scourge of the "cronut" — Dominique Ansel Bakery's mythological hybrid (as in, it's so hard to get one, it might as well be a myth) — has officially gone mainstream.
Anthony Bourdain hoodwinked writer David Simon into sitting down for a CNN segment with the promise of a cronut, New York's most in-demand food trend. Sadly, that cronut never materialized, and now Simon wants his just desserts: "Tony Bourdain, you lying sonofabitch, you owe me a motherfucking cronut."
