So, cut to the chase. Would I stand for three hours in line for a cronut ever again? No. Was it an adventure? Yes. Did we have fun? Yes. Was it fun for all the reasons I expected. Not exactly.
At about 6:30 this morning, Bob and I both woke up and couldn’t fall back to sleep. We’ve been talking about queuing up for cronuts for a while. For the uninitiated, a cronut is a cross between a croissant and a donut, introduced back in May of this year by Pastry Chef Dominique Ansel at his SoHo bakery. Since the first deep-fried buzz began to hit the food blogs, people began camping out on the bakery’s doorstep to be among the first lucky 150 to 250 people to snag a cronut or two before the day’s supply runs out. (Ansel makes them only once a day, and there is a two-cronut limit per customer.)