DOUNIAMAG-US-FRANCE-GASTRONOMY-PASTRY-CRONUTS

Customers wait in line to buy cronuts, a croissant-doughnut hybrid, the brain child of French pastry chef Dominique Ansel, at Ansel’s bakery shop in New York, June 14, 2013. Customers line up for hours before Ansel’s shop opens in the morning to have a chance to buy two cronuts per person out of the 200 cronuts Ansel produces daily. The part flaky croissant, part cream-filled doughnut, the cronut, was introduced in mid-May and is retailing at 5 USD a piece. AFP PHOTO/Emmanuel Dunand (Photo credit should read EMMANUEL DUNAND/AFP/Getty Images)

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