Wildflour Tempts with Cronuts, New York’s Most Sought-After Piece of PastryJune 3, 2013
- Dwight CoWords
Just two hours ago, Wildflour Cafe + Bakery posted what seems like their own version of cronuts here in Manila. Headlined, “they call em cronuts,” the post doesn’t detail if these are actually for sale.
Recently invented by New York pastry chef Dominique Ansel, a cronut is a cross between a croissant and a donut. Serious Eats explains how it’s done: “The cronut is made from thin layers of flaky croissant dough that are deep fried and then carefully injected with a light Tahitian vanilla cream.” Due to his kitchen’s limitations, Ansel crafts only 250 pieces daily.
So, why should you care about cronuts?
You shouldn’t, except that New Yorkers do. Cronut fans have been hoarding them so much that Ansel had to limit purchases to 6 pieces per person daily. Taking it a step further, some even created a support group online. On top of that, daily cronut lines look like this:
And when people finally get them, they look like this.
Although that happy dude above said that the cronuts were too sweet, we still can’t help but imagine taking a bite out of that mythical bread. Since a ticket to New York is out of the question, let’s hope that Wildflour makes a decent version and pumps them out for sale real soon.