‘Cronut’ Craze Creates Black Market for Tasty New Treat

The delectable doughnut-croissant pastry is the newest food fad in the Big Apple.

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Dominique Ansel Bakery

The original Cronut, which has inspired knockoffs nationwide, including the Cronut Burger in Toronto that sickened more than 200.

Forget the sweet fads of yesteryear. On the isle of Manhattan, the latest craze is for the cronut, a croissant-doughnut hybrid available at a single bakery in Soho. Although the irresistible, cream-filled pastries from Dominique Ansel bakery have only been on sale since May 10, they’ve gained such a loyal following that the $5 delights, which are deep-fried in grapeseed oil, sell for as much as $40 each when purchased through special scalping services, according to Ryan Sutton, a food critic for Bloomberg News.

The glazed goodies have become so coveted in their brief, three-week existence that the bakery has implemented a strict, six-cronut limit, according to Grub Street, and sells out of its daily stock of 200 within minutes of opening at eight each morning. Die-hard fans line up as early as two hours beforehand to ensure they get their fix.

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Even celebrities don’t get any special privileges. As Grub Street noted, CNN anchor Anderson Cooper tried to get an order for his birthday, but was denied because of high demand from the public. Hugh Jackman, on the other hand, knew the protocol and reportedly waited in line for his cronuts.

So what’s a cronut addict to do when she can’t wait for hours each morning to get one? Enter the “cronut black market,” which not only charges a whopping 700% premium for the pastries, but only delivers five out of each half-dozen ordered because the delivery person keeps the sixth as a surcharge. (Here’s a listing for one such delivery service on Craigslist.)

If that price is too steep, it may be best to wait until the bakery staffs up to boost its cronut output. Just try not to think of the lovely rose-vanilla glazed ones you already missed out on in May. Or the new lemon-maple variety that debuted on Saturday and will be available for the entire month of June.

(MORE: Boom to Bust: Is the Gourmet-Cupcake Market Collapsing?)


My wife say she bring me Cronut, but I open bag and bag empty.

Ha! Is no Cronut in Latvia. Is only malnourish, and cold. Such is life.


To the author - This craze has created a secondary market for the cronut, not a black market.  It would only be a black market if the product were illegal.

CalebBoone like.author.displayName 1 Like

Dear Ladies and Gentlemen:

I think it is a cross between a Croissant, a Doughnut, a Bismarck and a Napoleon.

Nota Bene: a custard filling is included in the recipe.

That is why I think that it has elements of a Bismark.

Or a Napoleon.

Or an Eclair.

The final pastry layers are not folded or curled but flat and parallel.

I would rename this creature: "Eclaireon" or "Napolenut."

I think I would suggest there be no custard filling.

Less emphasis on the goop and more emphasis on the light pastry.

It's the light pastry which is so tasty.

Have a Dovely.

Sincerely yours,
Caleb Boone.

P.S.: I am inspired to write a parody of "Master of the House" from the musical "Les Miserables." Here you go.


A Galloping Gourmet

By Caleb Boone

Master of the Dough, carefully and slow,
Rolling out the layers for a great big show,
Piping on the glaze, what a pastry craze,
Cueing 'round the corner waiting weeks and days,
Standing, 'biding, craving, wanting,
A bite of doughnut made with custard in,
Hugh Jackman bought a boxful,
Next serve Cary Grant and Errol Flynn!

Master of the treat, breakfast coup complete,
News of the sensation travels down the street,
Under sun and moon, bake until you swoon,
Spreading icing with a silver knife or spoon,
Everybody loves a doughnut,
With a glass of milk or wine,
Napoleon, make way for yet another
Pastry piece divine!

Master of the bread, keeping Coppers fed,
Compliments and accolades not left unsaid,
Delivery on a bike, with megaphone and mic,
Announcing a new goodie which the world will like!
Parliament will pass a measure,
Her Majesty will call it "Sir,"
Oxford Dons will sew it a black robe and honoraria confer!

Sweets beyond compare, pastry filled with air,
Not Bismarck or Napoleon or Choc Eclair,
Not a layer cake, please make no mistake,
We have a new invention which but few can bake,
Gourmet friends are more than welcome
To prepare this dish with joy and pride,
But if your efforts fail then,
To your breakfast bakery run and hide!

Won't it taste so nice? Better than two mice,
Have a serving once and then let's make it twice,
Coffee, tea and cream, a pastry-lover's dream,
Delights fit for a Raja or a Royal Queen,
When it comes to satisfaction,
This 'nut will take you all the way,
Dash around the corner,
Get one fresh and shout a loud "Ole'!"

Master of the Sweet, delivery so fleet,
Baking quickly now to please each one he greets!
Serving rich and poor, patrons small and great,
Cronuts piled high and fresh upon their plates,
America's Great Chef companion,
Gives 'em everything he's got,
Slaving night and day he keeps his oven always piping hot!

Master of the Treat!
Customers to greet!
Filling up the ovens, turning on the heat!
Servant to the poor, butler to the great,
Each tremendous dish he cooks is just first rate!
Won't you have some glorious pastry,
Whilst I sing a sprightly tune?
Everybody clap your hands,
Everybody praise the praise the pastry that is not a macaroon!

Have a Dovely.

Sincerely yours,
Caleb Boone.


If this is to the tune as in Les Miserables..then I'm smitten! It's great! Just loved singing along! You did a wonderful job with the words.keep going!


Dear Ms. Levy:

Thank you for the compliment!

I am a classically-trained singer, pianist and 'cellist.  I have performed many musicals as well as light operas and operettas (Gilbert and Sullivan) and of course have sung the tenor solos in performances of Handel's "Messiah" and other oratorios.

I have sung many of the Lieder of Schubert, Schumann, Brahms, Rachmaninoff, Beethoven and Richard Strauss.

But there are many musicals with which I am not familiar.  "Les Miserables" was one of those, until my Beautiful Wife Melody arranged for us to attend a showing of the most recent movie version of "Les Miserables" just after Christmas.  Melody wanted to see it a second time, so we went again.  I have now seen the whole movie twice.

I enjoyed "Master of the House" immediately and wanted to write a fun parody of it.  I did, on my own, shortly after Melody and I saw the movie in early January.

I decided to write one humorously about cats, because My Beautiful Wife Melody loves our two housecats.

So, Bonnie, if you enjoy cats, you will especially like this parody.

I entitled this first of my parodies of this silly song:


A Sylvester-The-Cat-Chanson

By Caleb Boone

Master of the mouse, in city or on farm,
Plotting every way to cause a rodent harm,
Grabs 'em by the tail, makes a little stir,
Cat owners appreciate a bon-viveur,
Glad to do himself a favor,
As he stalks his fav'rite mice,
In and out of cupboards,
Chasing 'round the kitchen in a trice!

Master of the mouse, keeper of the zoo,
Ready to relieve 'em of an ear or two,
Dreaming how he'll dine, mouse upon his plate,
Running after them so fast they can't see straight
Everybody loves a tabby,
But he is no mouse's friend,
He'll tear them all to pieces,
And he'll barbecue them in the end!

Master of the mouse, sharpest of the eye,
Never wants a tasty one to pass him by,
Servant to the poor, mascot to the great,
Comforter, philosopher, and lifelong mate!
Everybody's meal companion,
Everybody's chaperone,
Eating every morsel, skinning every mousie to the bone!

Food beyond compare. Food beyond belief,
Mousie-meat is better than a big roast beef,
Kidney and a heart, liver of a rat,
Making mousie sausages with this and that,
Feline friends are more than welcome,
Cat-Cafe is occupied,
Reasonable charges,
Plus some little extras on the side!

Glasses filled with ice, extra for the spice,
Two percent for dipping in the soup-bowl twice,
Here a little slice, there a little cut,
Three percent for eating in the mouse-cheese-hut,
When it comes to serving mices,
There are a lot of tricks he knows,
Wonders never ceases, all those ears and pieces,
Mickey, It's amazing how it grows!

Master of the mouse, they always catch his eye,
Baking sev'ral fat ones in a tasty pie!
Serving rich and poor, cats both small and great,
Mouse souffle' and rodent stew will grace your plate,
Himalayan Chef companion,
Gives 'em everything he's got,
Cooking night and day, exhausted now he's sleeping on a cot!

Master of the mouse, roasts 'em on a spit!
On the television selling mouse-cook-kits!
Cunning little brain, regular Voltaire,
Aroma of his mouse-souffle' will fill the air,
It is every cat's true nature to catch and cook and then sit down to eat, 
Pass the mousie mustard, shishkabob and custard and some meat!

Master of the mouse!
Cooker of the cream!
Comforter, philosopher,
Mouse-lovers' dream!
Servant to the poor, butler to the great,
Every mousie-dish he cooks is just first rate!
Everybody have some gravy!
Don't spill any on your blouse!
Everybody raise a glass,
Everybody raise a glass to the Master of the Mouse!

Have a Dovely.

Sincerely yours,
Caleb Boone,




They make croissant donuts in Montreal for over 20 years in a place called Cantor Bakery. They come both in a regular ring shape and croissant shape. You can get them made on the spot.


Sounds yummy and all, but what are all the bakeries going to do when 2/3 of the country ends up diabetic? 


What do you mean when 2/3 of the country ends up with diabetes....when is now. 

laurab68 like.author.displayName 1 Like

Dear Cardiologist,

I need to schedule my quintuple bypass.  This new cross between a doughnut and a croissant has now completely clogged my arteries.


Your new cardiac patient.

Seriously people.....with the saturated fat of the croissant combined with a deep fried doughnut, no wonder we are one of the fattest nations on the planet.  What will they think of next so that you too can be confined to your bed because you're soo fat you can't get up and a giant hole needs to be cut from your house so they can send you for your very own gastic bypass surgery.

Things like this shoud be in moderation as an occasional treat.  The problem being as that fast food is no longer an occasional treat.  It's now an everyday occurrance.

Makes me glad I'm a Celiac and can't eat this stuff. 



get off your high horse. good for you being healthy. that's your personal decision. mine might be to eat 6 of these at once and wash them down with a big mac and 128 oz soda. that's my decision.  you act like you're all high and mighty, but guess what? no one is being forced to eat these.  if people want to eat themselves to death, that's their right.

not sure what the point of your rant was other than to show off you have a basic understanding of unhealthy foods are bad for you (congratulations, so does my 4 year old niece) and to feel good about yourself by letting a bunch of anonymous people online know that you don't eat this crap, but i guess mission accomplished.

kayakgoalie like.author.displayName 1 Like

@cjh2nd @laurab68 No it is not their right!  Not if I have to pay higher health care premiums to 'subsidize' destructive behaviour.  If it ever happens that people pay the true cost for their poor choices, then fine, gorge yourself all you want.


@kayakgoalie @cjh2nd @laurab68  unfortunately kayak goalie, it is absolutely their right. just as it is your right to chose to not be in a country that mandates you do so.


All it seems to be is a doughnut made out of a croissant.  Why don't people just experiment with croissants until they are making their own that has the same quality as this place?   It's not hard to get grape-seed oil to fry them in.


As of today, the limit per person was 2 cronuts.