News Sweets

People Waiting In Line For Cronuts Ignore A Dead Body

Everybody knows how delicious a cronut is, that should be common knowledge by now. If you don’t know, please stop reading this right now and go try one. I’ll save your spot in the article. Well, go on then.

Soooo, how was it? I know, right!? Ok, now that you know how amazing they are, this story might have a little more meaning.

A small bakery in SoHo responsible for creating the cronut had a line of people eager to try the local treats. They were so excited for their baked goods that they didn’t even notice the man slouched over on the bench right next to them, according to CBS New York.

It gets worse.


After the medics showed up and eventually put his body in a bag, a majority of the people waiting in line mere inches away reportedly stayed in line.

One woman visiting from Indiana didn’t seem to think there was anything wrong with that. “I just heard that they’re so good, so might as well just wait,” she said.

Another bystander said he would have left, as it would have been “too much of an experience” to deal with just for a cronut.

It was later reported that there was no suspicious activity involved in the man’s passing.

So what would you have done? Would you have waited for a cronut?



Photo Credit: Tia Nakai, Dominique Ansel


London Pop Up Lets You Pay for Dinner By Instagramming It


Broke Foodie Hipsters Who Have No Business Eating Out So Much When They’re So Severely Underemployed, take heed: a new pop-up restaurant in London wants to put your particular talents to good use, by letting you pay for dinner not with your wallet, but with your Instagram account.

Frozen food company Birds Eye is hosting a pop-up in Soho called The Picture House, where food-loving Britons will be allowed to pay for their dinners simply by Instagramming it with the hashtag #BirdsEyeInspirations. It’s a silly gimmick, designed to improve people’s perceptions of frozen foods as part of the company’s “Food of Life” campaign, though aspiring food-tographers will benefit from the guidance of pro-photographer Marte Marie Forsberg, who will be on hand to help diners arrange their oeuvres.

As it stands, it seems all diners will receive the same treatment regardless of their Instagram followings.

H/T Grubstreet + Picthx Telegraph


There is Now a Black Market for Cronuts


With everyone clamoring whilst drooling over themselves to get their hands on a Cronut, it was only a matter of time before these delicate pastries hit the black market. And by black market we mean Craigslist.

As Bloomberg food critic Ryan Sutton first pointed out, “Cronut Scalping Has Begun!” According to Sutton, die-hard Cronut fans have been lining up outside of Dominique Ansel bakery, waiting for up to 90 minutes to snatch up this half-croissant, half-donut delicacy.

Of course, there are only a set number of Cronuts available daily, so some folks are out of luck and their wait is in vain. Then there’s the people who don’t have the luxury of living in NY or the time to queue up by the bakery. So what’s a Cronut-deprived soul to do?

Hit up this guy, apparently:


[click to enlarge]

If you need them delivered to Manhattan from SoHo, it’ll cost you $20 per Cronut, $30 to Queens and $40 to Brooklyn. The delivery guy also notes that the five is the max, since he will be eating one himself, naturally.

Here’s to hoping he delivers to California. Goodness knows I’d be willing to shell out for a few of these flaky, creamy bites of heaven.

H/T The Bad Deal


Cronuts (Half-Croissant, Half-Doughnut) Exist


I did a double take and then suddenly, I couldn’t stop staring. The image of a half-croissant, half-doughnut “Cronut” innocuously shone on the computer screen. I needed this, I need this in my life.

Created by the Dominique Ansel of Dominique Ansel Bakery over in New York, the Cronut ($5) is composed of several thin, flaky layers of croissant dough that are deep fried and then filled with Tahitian vanilla cream. The top layer features a delicate rose-flavored glaze, with purple candied rose petals added for a light crunch.

NY Serious Eats delves into the experience of eating this heavenly dessert:

. . . eating a cronut is very different from eating a traditional doughnut. For one thing, the cream is evenly distributed among the dozens of pasty layers, so you never get hit with a giant burst of filing as with say, a creme brulee doughnut from the Doughnut Plant. The extra layers also mean more oil-dough contact, so it’s a more oily pastry similar to a fritter—a deep-fried dessert lover’s dream.

A “deep-fried dessert lover’s dream” — I’m buying a one-way ticket to New York tomorrow. Yes, one-way, because I’m going to spend the rest of life in this bakery munching on dainty, oil-laden, rose petal dreams.

Stay tuned for the lemon maple flavors debuting in June and the dulce de leche in July.

H/T + Photo Courtesy NY Serious Eats