Meet The Chef Behind The Cronut, The Donut New Yorkers Are Paying $40 For

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IBTimes

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The demand for “cronuts” is so huge that even on a rainy Friday morning, the line wrapped around two city blocks, with some people waiting in line as long as two hours.

The craze has even sparked a cronut black market, where the hybrid pastries sell for as much as $40 dollars each.

Chef Dominique Ansel’s warm, welcoming demeanor is felt the second he opens the door for you, which he does every morning at his Greenwich Village bakery.

Part donut, part croissant, the cronut started right here just over a month ago… when the first rose-and-vanilla flavored cronut hit the shelves.

The award-winning chef was quick to point out that his bakery isn’t all about the cronut.

If you want to get your hands on a cronut, you’d better get there early. The line starts forming at 5:30 and they’re sold out by 9.