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Cronuts that good???

I heard people are lining up for these at Dominique Ansel's bakery even before the store opens. I love tasty food but I'd never wait more than 10 min for anything. Anyone had a chance to try this new stuff?
I found a funny article.


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  1. Yes, they are really good for $5 per piece. Well-worth waking up at 6am and lining up before the door opens. But they are NEVER worth paying $20 per one, IMHO.

    P.S. i tried them on two separate occasions and they have changed shape slightly since day 1.

    1 Reply
    1. re: kosmose7

      They do look quite different, don't they?

    2. Definitely would not wait in line for this.

      ("Cronuts", by the way, is a terrible name. Makes me think of blackbird testicles.)

      1. .. just like the DKA, let the hype die, then go try.

        1 Reply
          1. I'm a regular customer at Dominique Ansel (I live two blocks away) and I really don't get it...

            I tried them the first day they were out, no lines, and I thought it was one of the worst inventions by Dominique Ansel.
            Over sugary, a little greasy, one bite and I had enough.

            So I was really surprised when I saw the lines a few days later...

            I still go back almost every morning for a DKA, but I wouldn't recommend anybody to wake up at 6 to get a cronut..

            13 Replies
            1. re: alepenazzi

              "So I was really surprised when I saw the lines a few days later..."

              A case of "the emperor's new clothes?"

                1. re: Phil Ogelos

                  I guess. Never had anything from there. Like I said upstream, I don't wait on long lines for food. Passed by the Shake Shack in MSP one day and all I smelled was grease. Guess I am not missing much.

                  1. re: ttoommyy

                    Hey dude, don't throw the baby out with the bath water. I generally don't wait on lines for food either, although I did a couple times for Shake Shack back when it was the only one.

                    Just because a lot of people follow crazes doesn't mean that the things they're waiting in line for automatically suck. I haven't had a Cronut, but Dominique Ansel makes some damn good things, so it's possible that they really are delicious. I have no intention of waiting in line for one however.

                    Shake Shack is genuinely good, no matter what you smelled.

                    1. re: Peter Cuce

                      I can get an amazing burger from the Danny Meyer enterprise by sitting at the bar at Gramercy Tavern (as we did yesterday) and eat it in comfort with a nice cocktail. That's more my speed. Time and money are limited resources and we all have to pick and choose how we spend both. Nothing about the SS interests me enough to spend either on it. But thanks for taking the time out to respond.

                      1. re: ttoommyy

                        Completely understand. But that's a whole 'nother class of item. btw, Shake Shack has a lot of branches now. You can try one, possibly without any wait at all.

                  2. re: Phil Ogelos

                    lol - you said it dr. phil!

                    like shake shack -- how long until this baker chains out his cronuts? 3..2..1...

                2. re: alepenazzi

                  The cronut doesn't sound appealing at all, just like that Paris-NY hybrid thing. Thanks for validating my suspicions.

                  1. re: Scott_C

                    The cronut is amazing but you are spot on with the Paris-NY thing. I bought it and it is utterly gross. Honestly, the much-touted cannele' were overcooked and kind of bitter tasting and the DKA was nothing to write home about. However, having said all that, I have to begrudgingly admit that the cronut is utterly amazing and well worth the wait/hype.

                    1. re: HungryNihilist

                      The canneles I've had at DA have been creamy centered and crunchy on the outside. Perhaps you had a bad batch. That being said, the canneles at Cannelle in Queens are almost as good and half the price. More problematic is how greasy and sweet their almond croissants are, the almond croissants at Cannelle are better. The Paris-NY thing looks gross.

                      1. re: Pookipichu

                        Y'know, the second I bit into that cannele I was like, "I bet this is just a bad batch." Good call.

                  2. re: alepenazzi

                    I also had been to DA way before the cronut explosion. My question is if I want something other than that do you still have to wait in line or can you walk in?

                  3. http://newsfeed.time.com/2013/06/03/c...

                    haha, apparently Anderson Cooper tried to get an order for his birthday but was denied...everyone's gotta wait on the line.

                    1. I am here to report that the new lemon cronuts are by far the best Dominique has ever created. I got in line around 4 a.m. and the place opened at 8. (I was first) The texture is very chewy but also incredibly light for the amount of butter/grease involved. The cream filling is extremely subtle both in taste and texture and has a very slight lemon tang and very lightly applied. My favorite part was actually the frosting on top. It is thick and luxurious and not at all like a buttercream, more of like a fondant crossed with a classic glaze. The layers inside maintain their integrity very well and as you may or may not know all cronuts have this light sugary coating only on the edges. The sugar also had a slight citrus taste. Awesome. So awesome. It takes 3 days to make one

                      5 Replies
                      1. re: HungryNihilist

                        Out of curiosity - since you were first in line at 4:00 a.m. - what time did the second person in line arrive?

                        1. re: CarrieWas218

                          I got in line at 3:45 to be exact and the first people arrived around 4:05 or 4:10. I got one in May and waited way way too long when I arrived at 7:30 a.m.. Dominique recommends you arrive by 7:15 but honestly just make sure you GO ON A WEEKDAY (I can not stress this enough, the weekends are twice as bad) and make sure to be there around/before 6:30 a.m.. At 7 a.m. the line explodes in length so if you can get there just 15 or 30 minutes before you are fine. There is no reason to be there before 6 a.m. in my opinion, but I did get to speak to Dominique and was interviewed by TV stations which was fun.

                          1. re: HungryNihilist

                            I'm in California and was in New York just a few days before this was debuted - sadly...

                            I have a doughnut blog and not being able to have one is killing me!

                              1. re: HungryNihilist

                                frieddoughho.com - haven't written in it for some time (regrettably) as I am working on an oyster book.

                      2. So are there still lines? I'm curious to try one still, but couldn't ever wait on line for one.

                        (On the other hand, I did try one of Francois Payard's macaron ice cream sandwiches this weekend—now that might be worth a line.)

                        2 Replies
                        1. re: loratliff

                          DId you get the strawberry cheesecake flavor? I heard those are amazingggg

                          1. re: HungryNihilist

                            They also sounded so good, but we got the mango/coconut and the pistachio/raspberry. I don't think you can go wrong with any of them.

                        2. We can now pre-order large quantities. See #3. Who's in?

                          How to Order a Cronut™?

                          Each Cronut™ retails for $5.00 (pre-tax), and there are three ways to score yourself one. At the moment we do not accept orders online or by email, but are working on a way to do so soon.

                          1. Wait in Line

                          The lines start outside the bakery as early as 2 hours prior to opening (we open at 8am from Mon-Sat and 9am on Sun). As a rule of thumb, if you arrive prior to 7:15am on a week day, you have a great chance of getting a Cronut™. Please note there is a 2 person limit for in-store purchases. When in line, please do be considerate of the residences in the neighborhood and the others in line. Do not cut or reserve spots for friends and we hope you don’t endorse any scalpers you may see.

                          2. Get on the Pre-order List

                          Every Monday at 11am, we open up pre-orders by phone ONLY to the bakery at 212.219.2773. Please keep in mind we are taking pre-orders for up to two weeks in advance. Currently pre-order lists are full. The limit per person for pre-orders is 6 Cronuts™. If the phone is busy or has a “mailbox if full” message, we are simply on the call with another customer, please do call back. Pre-order lists fill up very quickly, and we recommend this only as a last option.

                          3. Place a large order (over 50)

                          Please email the shop at info@dominiqueansel.com. We would need a minimum of one (1) month’s advance notice. Currently, the list for large orders is full up for the month of July. For all August orders, please email on July 1st or later. Orders will confirmed based on a first-come-first-serve basis in the email list. Please include in your email: 1. preferred date/time of pick up; 2. number of Cronuts™, and 3. a phone number so we can reach you to confirm the order and receive credit card information. Our staff will try to contact each customer by phone for 2 attempts before moving on to the next order.


                          4 Replies
                          1. re: Lacrosse_Gastronomic

                            I'd buy like 10...but sounds like a big messy plan with strangers...you might end up eating most of the donuts...which isnt' such a bad thing either I suppose.

                            1. re: Monica

                              And remember they only last 6 hours. However, I did have a cronut the next morning after I bought them and the sugar coating all like melts into it and the cronut sweats out some the grapeseed oil and it becomes this like crazy, decadent, kouign aman-like thing filled with cream and topped with frosting.

                            2. re: Lacrosse_Gastronomic

                              Lets have a Chowhound cronut picnic. On a Sunday. In Central Park.

                            3. When is flagpole sitting coming back to NYC? Nothing like a good craze to get people up at 4am, waiting in line.

                              Is there a sugar and fat dish that isn't a best seller in America?

                              Why would anyone mess with a good croissant (if it was good to begin with).

                              I think I won't be able to get the image of a crow's testicles out of my mind whenever I hear of these things. A crow's testicles with pink glaze.

                              1 Reply
                              1. re: barberinibee

                                "I think I won't be able to get the image of a crow's testicles out of my mind whenever I hear of these things."

                                I said that back on 5/29, up above! lol

                              2. I usually just walk past the line... straight to Kee's Chocolate.

                                1. We've had deep fried, glazed croissants in the grocery store here for years. These are just cut into doughnut shapes. i don't see what the big deal is. 2/$1

                                  1 Reply
                                  1. re: wyogal

                                    Seriously? I've never seen these? Where do you buy them and what is the brand?

                                  2. Stopped into Dessert Club, ChikaLicious yesterday evening about 6:15 before dinner at Ko (yes, again), and there was only one person ahead of me, and I bought their do'ssaint for $4.50. It was delicious! Crispy crunchy outside with a small amount of pastry cream on the inside. Their was a small amount of a lemon icing on top. Never had a Cronut, and have no intention of getting in line pre-dawn for anything. Doubt that the Cronut is so much better than the do'ssaint. I'm very happy with the ChikaLicious version. Maybe I'll try a Cronut after all the craziness has ended, and I can buy one waiting 10 minutes.

                                    12 Replies
                                    1. re: ellenost

                                      Yes, I heard there were other versions of the cronut popping up around the City. Another (albiet more expensive) option to obtain the original cronut is task a young college student to not only wait in line for $10 cronuts, but to deliver them to you!


                                        1. re: ellenost

                                          You mean .50 more cents?

                                          Cronuts are $5.00 each with a limit of two.

                                          1. re: scoopG

                                            Thought your post was $5 for the Cronut ad $5 to pay someone to get it for me = $10 for a Cronut.

                                            1. re: ellenost

                                              scoopG it's WAY more than .50 cents extra to get them delivered by these kids.

                                              For 3 hours of line sitting plus delivery they're asking $25 or more:


                                      1. re: ellenost

                                        About two weeks ago, I tried Cronut for the fourth time and the dough has become overly chewy and tough, strangely enough. I tried ChikaLicious do'ssaint four times as well, and I can surely say now that do'ssaint tastes better than Cronut unless Cronut recovers its previous flaky, soft inside, and yet crispy outside texture.

                                        1. re: kosmose7

                                          interesting...i like chikalicious and their sister place across the street

                                          1. re: kosmose7

                                            kosmose7 - what time do u need to get to dessert bar to get the do-ssaint?

                                            1. re: Lau

                                              You can get the doussaint anytime at Dessert Bar.

                                              I did try the cronut recently. It was delicious but I wouldn't wait on line at 6AM. Luckily somebody else did that and gifted them to me. The texture of the cronut is a lot more crisp and firm than the doussaint. I found that the filling of the cronut was a bit runnier and actually preferred the doussaint's filling as it held its shape. Mine may have been an anomaly as when I see pics of the cronut on the web it seems that the filling stays intact. I think the doussaint is a great alternative to the cronut if you don't want to wait on line.

                                              Kosmose, you must be really patient to wait on line to try the cronut for the fourth time!

                                              1. re: Miss Needle

                                                yah i was going to try the doussaint first as im not going to wait 2-3 hours for a cronut. at some point the lines will die down to some more reasonable level and ill try one at that point

                                                seems like a love / hate thing, the people ive read about or talked to that have tried it either loved it or hated it. curious to see how it is for me

                                                1. re: Lau

                                                  I wonder if people hate the cronut because after waiting hours in the wee hours of the morning they're expecting an orgasm in their mouth? I think it's really good pastry, wait or no wait -- but then, I've loved everything I've tried from Dominique Ansel.

                                                  1. re: Miss Needle

                                                    alot of them didnt actually wait in line, seemed like they genuinely didn't think it was very good, but ill bet part of it is just the hype leading up to it and having unreasonable expectations about it. ill judge for myself

                                                    i like dominique ansel and think its definitely a good bakery although im not as in love with it as some of my friends are

                                        2. More cronut madness -courtesy of the Canadians this time who, from the looks of it (on CH Toronto & Montréal boards), are surpassing New Yorkers and Angelenos in their devotion to the things:


                                          EDIT: on second viewing, it's a silly variation -psychically- on poutine!

                                          4 Replies
                                          1. re: Phil Ogelos

                                            Ar, in Hong Kong some place called Swissbeck, whose owner is friends with Dominique Ansel started selling these things. For a while it was a CF of a line, but now there is no line, and you can get them all day. The locals don't really have that sweet a tooth, it seems. As further evidence, Krispy Kreme came to Hong Kong with a huge fanfare, they were completely gone six months later.

                                            I think they are fine, wouldn't line up for them, though.

                                            1. re: Uncle Yabai

                                              yah most chinese pastries arent that sweet...i think americans like sweeter food than cantonese people

                                              1. re: Lau

                                                Isn't Shanghai-nese known for sweet food? I feel like when I eat Shanghai food in HK they tone down the sweetness for the locals, which annoys me,

                                                1. re: Humbucker

                                                  yes it is although its mainly their food not their desserts per se (desserts are not the most popular thing in china), but even shanghainese food i dont think it compares to the american sweet tooth...i also think shanghainese restaurants in the US sometimes overplay that sweet tooth the shanghainese have and make it much sweeter than even what u get in shanghai

                                          2. I have to wonder about the whole cronut craze. People are lining up at 6 AM to buy them, but where's the fun of going to get a fresh sweet pastry if it's too early in the morning to enjoy it?

                                            6 Replies
                                            1. re: A_Gonzalez

                                              I'm sorry, at what possible time is it too early to enjoy a fresh sweet pastry??????

                                              1. re: A_Gonzalez

                                                "Have you no sense of [love], sir? At long last, have you left no sense of [love]?"

                                                (I mean love of another human, not of the pastry itself -as in bringing a cronut to your lover at dawn.
                                                And apologies to R.Welch, of course.)

                                                1. re: A_Gonzalez

                                                  Many, many people eat pastries for breakfast. And not just in the US, but in Europe as well.

                                                  1. re: ttoommyy

                                                    Yep, I'd say especially in Europe.. In 30 years of breakfast in Italy I never had anything savory.. Only sweet croissants, pastries, cakes, fruits and cookies...

                                                    1. re: ttoommyy

                                                      Not to mention pancakes or waffles with syrup. Or sweetened cereals. Or toast and jam. I would say most people eat some combo of sugar + flour + fat for breakfast in European cultures (which most of America is -- a European culture).

                                                    2. re: A_Gonzalez

                                                      I work in the area. Got into work early last week and walked by a line of 6 people at 4:45am!

                                                    3. Albertsons has been selling fried glazed croissants for over 20 years in their donut case for .99. I'm sure other places have too. Nation of sheep.

                                                      3 Replies
                                                      1. re: mrbigshotno.1

                                                        Believe me, I'm not fan of the cronut craze as I have stated before, but I believe the quality of the product at Dominique Ansel's bakery far exceeds the .99 fried glazed croissants at Albertson's. Just an observation.

                                                        1. re: ttoommyy

                                                          And I don't think Albertson's even exists in the city, does it?

                                                          1. re: ttoommyy

                                                            Kind of like the $20 bottle of water?

                                                        2. I eventually did try the cronut, btw. Given its crispy, sugary outside, soft, spongy interior, and sweet flavor, I had to conclude it was just a doughnut-shaped churro. With creamy filling.

                                                          I'll be honest, I prefer churros.

                                                          1. I passed by this morning (Monday) and there were still people under the rain, without umbrellas, at 8AM, queueing for cronuts... Unbelievable..

                                                            9 Replies
                                                            1. re: alepenazzi

                                                              An article in Eater says that Cronuts were still available this morning at 10:00 a.m. with no line (poor jerks who stood in the rain for nothing).

                                                              1. re: ellenost

                                                                Jerks? Why is your tone so judgmental? As Eater notes, cronuts are usually sold out by 10 am.

                                                              2. re: alepenazzi

                                                                I had to comment on this and mention that even now in February 2014, after a polar vortex in which temperatures have dropped to monumentally low levels, people are still waiting patiently in line for cronuts. This comment almost seems quaint now considering I almost lost my toes one recent morning attempting the wait.

                                                                1. re: HungryNihilist

                                                                  It's insane, uninformed, or both to waste time on that line now that you can get a fresh Do'ssaint at Chikalicious any time they're open with no more than a 10 minute wait.

                                                                  Especially considering the comments here from those that have had both pointing out that the Cronut is inferior.

                                                                  Stop by Ansel's later after the crowds have gone for the Frozen S'mores, D.K.A., Paris-New York, and made to order Madeleines.

                                                                  1. re: NuMystic

                                                                    I agree with the insanity of staying in line outdoor for hours for a cronut, that being said after eating both I found Cronuts to be better then Do'ssaint... Much better..

                                                                    1. re: NuMystic

                                                                      I can not even tell you how badly I hoped Chickalicious' Do'ssants would be as good as Cronuts. I was literally crossing my fingers as I walked in and ordered two flavors (the chocolate topped one and this like caramel-covered one) and they were just not even remotely similar.

                                                                      Chickalicious is one of the best places to get desserts in all of NYC. In my opinion it is even better than Dominique Ansel's bakery. (especially the fancy shmancy Chickalicious across the street) But what they do best is their own creations: the sundae, the molten lava cakes, the cupcakes, etc.

                                                                      Unfortunately, when it comes to Cronuts with their excellent buttery layers, inventive flavors, sugared edges, perfect crust, and vibrant almost marzipan-esque frosting on top, the real thing is the only way to go. I wish this was not the case.

                                                                      1. re: HungryNihilist

                                                                        Thanks so much for sharing your experience of the two. I certainly look forward to trying Ansel's when the day finally comes that one be acquired without waiting on a ridiculously long line at some ungodly hour. (or for an equally insane price to forego that process) :)

                                                                        1. re: NuMystic

                                                                          Weekdays are usually better, I pass by the bakery every day on my way to the office and a couple of times I stopped around 9 and got one of the last cronut of the day after 10 minutes..

                                                                          1. re: NuMystic

                                                                            You can pre order online now.

                                                                            "Every Monday at 11am, we open up pre-orders by PHONE the bakery at 212.219.2773 and ONLINE at www.cronutpreorder.com (Beta). After March 3rd, we will be doing preorders exclusively online. Please keep in mind we are taking pre-orders for up to two weeks in advance. (For Monday, February 10th, we open up orders for the week of February 24th thru March 3rd). Currently pre-order lists are full up until February 23nd. The limit per person for pre-orders is 6 Cronuts®. If the phone is busy or has a “mailbox is full” message, we are simply on the call with another customer, please do call back. Pre-order lists fill up very quickly, and we recommend this only as a last option. We can only take one pre-order per call. We serve everyone based on the orders their calls are received – no exceptions. (Our online system is currently in beta testing and we experience a large amount of traffic so it may be timed out because of the inflow of customers. Thank you for bearing with us!)"

                                                                    1. re: peter j

                                                                      Amazing - so it would actually take less time to fly from anywhere in the world and wait in line than to make one from scratch.

                                                                      1. re: peter j

                                                                        Difficulty: Extreme


                                                                        I won't even attempt it but I am interested in making the ganaches for other desserts that require cream filling. the key is to use white chocolate it seems.