Cronut
The Cronut is a trademarked hybrid pastry created in 2013 by French-born pastry chef Dominique Ansel in New York City.
The Cronut is a trademarked hybrid pastry that blends a croissant and a doughnut, created by chef Dominique Ansel in New York City in 2013.
What it is
A Cronut is made from laminated viennoiserie dough that is fried instead of baked, then filled with cream or custard and finished with sugar or glaze. The name is a portmanteau of “croissant” and “doughnut.” It debuted at Dominique Ansel Bakery in SoHo, Manhattan, and quickly became a viral food trend.
Why it matters
The Cronut is widely considered one of the first major food trends driven by social media, drawing long lines and widespread imitation. Its popularity highlighted how pastry innovation could capture global attention, and it remains closely associated with Dominique Ansel Bakery.
Key details
The Cronut name is trademarked, and the pastry’s flavor changes periodically at the bakery. It is not originally a Canadian product, but has been widely covered in Canadian food media as part of the broader North American trend.
In short
- Invented by Dominique Ansel in 2013 in New York City.
- Combines croissant dough with doughnut frying and filling.
- Became a viral sensation and early social media food trend.
- Name is trademarked and tied to Dominique Ansel Bakery.
The Cronut has been widely covered in Canadian food and lifestyle media as part of the broader North American pastry trend, but it is not originally a Canadian product.
Quick questions
What is a Cronut?
Who invented the Cronut?
Is the Cronut trademarked?
Sources
- Wikipedia — https://en.wikipedia.org/wiki/CronutSupports: Origin, name, basic composition, and trademarked introduction in 2013.
- The Takeout — https://www.thetakeout.com/cronut-turns-10-how-dominique-ansel-changed-dessert-1850427811/Supports: Debut in May 2013, New York origin, and preparation details.
- Food Network — https://www.foodnetwork.com/fn-dish/news/cronut-10th-anniversarySupports: May 10, 2013 debut and description as a croissant-doughnut hybrid.
- Dominique Ansel Bakery — https://dominiqueanselonline.com/pages/all-things-dominique-anselSupports: Creator attribution, trademark status, preparation method, and bakery association.
- MasterClass — https://www.masterclass.com/classes/dominique-ansel-teaches-french-pastry-fundamentals/chapters/case-study-the-cronutSupports: Description of laminated dough, filling, and pastry concept.