29 Jul '13, 9am

Caught in the Cronut craze? if you have tried it!

The frozen s'more | Photo: Dominique Ansel's Bakery Facebook page Singapore just got their first few batches of 'cronuts' and they are proving so popular their retailers have to count their cronuts before they are baked. Part croissant, part donut, this hybrid buttery, sugary phenomenon has taken New York City by storm, drawing snaking lines outside its birthplace, The Dominique Ansel bakery. Queues begin forming at 6.30am daily, an hour and a half before the store opens. The cronuts sell out within minutes, and each customer is allowed to buy a maximum of two. Gastronomia calls their cronuts, 'crodos'. We've tasted them – take a look at our video here | Photo: Da Paolo GastronomIa The cronut craze came to Singapore at the end of June 2013 with local bakeries making their own versions of this famed flaky pastry. However, to stay within licensing laws, Singapore's versions ...

Full article: http://www.hungrygowhere.com/dining-guide/food-opinion/mo...

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hungrygowhere.com 16 Jul '13, 10am

The frozen s'more | Photo: Dominique Ansel's Bakery Facebook page Singapore just got their first few batches of 'cronuts' ...