Wildflour Tempts with Cronuts, New York’s Most Sought-After Piece of Pastry

June 3, 2013

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.

Photos from: NY Daily News / Wildflour Cafe + Bakery’s Facebook Page

15 comments in this post SHOW

15 responses to “Wildflour Tempts with Cronuts, New York’s Most Sought-After Piece of Pastry”

  1. Alexa says:

    Yup these are for sale! Just had one the other day. Delicious!

  2. Katrina says:

    I’ve been following this story online and it is CRAZY. There was once instance where a customer gave Ansel’s staff the finger when he was told that they were out of cronuts. There was another case when a customer cried naman. Grabe!

    And They brought the per person limit down to three na, since people were hoarding and selling them online, some at 600% markup or more! Again, GRABE!!

    And, in a smart move, Ansel has already copyrighted the name “cronuts” so he might have grounds to sue Wildflour for using it. Haha.

    • hehehe says:

      To avoid litigation, instead of calling those cronuts, how about doissant instead? 🙂

    • Dwight Co says:

      Haha! The sad price of popularity. Well, If they got cronuts…doissant should do just fine.

    • rftreyes says:

      Sounded like First World Problems 😛

      Then agian, if you were lining up for 2 hours and you were told that they were gone… yeah I might cry too. Like how a man cries after watching the transformers cartoon where Optimus Prime died.

      – Ray

  3. Lars Roxas says:

    i thought this was going to be something rap-related.

  4. Shine Flores says:

    The cronuts are legit…. called them a while ago… and will probably buy later 🙂

  5. […] As we reported a few weeks back, the concept was first brought to the Philippines by Wildflour, Other high-end cafes have already come up with their own versions,  but now that a major donut chain is carrying the product, we may soon see other local mainstream donut brands follow suit. […]

  6. Joyce says:

    I wish they would make cronuts (or donuts, for that matter) without the too-sweet glaze, with just a topping of quality dark chocolate. Kahit medyo mahal ang isa, okay lang.

  7. […] food of 2013. At the height of the cronut’s fame, it was replicated locally by everyone from Wildflour to Dunkin Donuts to SM. In an attempt to protect his trademark, Ansel and his legal representatives […]

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