Cronut, the hand-crafted hybrid of donut and croissant, is no longer so artisanal. It took Dunkin' Donuts just two months since it was created by Dominique Ansel bakery in downtown Manhattan to mass produce the confectionery:
A Dunkin Donuts spokesman told Quartz that the chain introduced the “New York Pie Donut” this past weekend. Dunkin Donuts also launched a “Donut Croissant” in Manila a few weeks ago but has no plans to introduce them in the US right now.
Lily Kuo and Herman Wong of QZ has the post: Link
We dish up more neat food posts at the Neatolicious blog
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They're mass produced by machines? I thought that cronuts were excreted by angels.
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