In case you missed The New York Times’ piece on the evolution of the croissant, there is a new pastry in town that’s getting a lot of talk.

A cross between a croissant and a donut, the cronut is the delicious cream-filled and flakey-layered brainchild of pastry chef Dominique Ansel.

They’re also a brilliant marketing move on Ansel’s part: his bakery only produces 250 cronuts a day, resulting in long long lines and reselling on Craig’s List for as much as $40 a piece.

Get them while you can.






Photo courtesy of Telegraph