BITES ON A BUDGET is a toothsome and tasty series where members of the OC family forage for great food––under $10!
They say in Paris that the best way to determine the worth of a boulangerie is to measure the line out the door. By those standards, Dominique Ansel is the God of Pastry in New York City and maybe even the world. His new and much publicized creation, the Cronut, is part croissant and part donut. A mere two hundred of these confections are prepared every day, meaning only those willing to line up at 7AM for the 8 o'clock opening will be privy to the experience (the lines are so bad that there is an already established black market, see Craigslist.) I recently moved to New York from Paris, so the Cronut was calling my name. As it happens, the pastry lived up to the hype.
Every month the flavor changes and this month's is lemon maple. Its fried outer casing is crisped to perfection, dusted with unspeakable amounts of maple sugar, and dribbled with vanilla icing. Once your teeth rip apart the airy layers of croissant dough, dollops of lemon zest-laced cream filling pile into your mouth. At $5 a pop, the Cronut is even better with a nicely brewed cup of coffee to mitigate the biggest sugar crash of all time. Bon matin and bon appétit!
DOMINIQUE ANSEL BAKERY
189 Spring St.
New York, NY 10012
MAP![]()
![]()
The line this morning at 7AM
![]()
After two hours, worth the wait
![]()
Close-up
![]()
In its full Cronut-glory
![]()
The last cronuts of the day
![]()
Where the magic happens
![]()
They say in Paris that the best way to determine the worth of a boulangerie is to measure the line out the door. By those standards, Dominique Ansel is the God of Pastry in New York City and maybe even the world. His new and much publicized creation, the Cronut, is part croissant and part donut. A mere two hundred of these confections are prepared every day, meaning only those willing to line up at 7AM for the 8 o'clock opening will be privy to the experience (the lines are so bad that there is an already established black market, see Craigslist.) I recently moved to New York from Paris, so the Cronut was calling my name. As it happens, the pastry lived up to the hype.
Every month the flavor changes and this month's is lemon maple. Its fried outer casing is crisped to perfection, dusted with unspeakable amounts of maple sugar, and dribbled with vanilla icing. Once your teeth rip apart the airy layers of croissant dough, dollops of lemon zest-laced cream filling pile into your mouth. At $5 a pop, the Cronut is even better with a nicely brewed cup of coffee to mitigate the biggest sugar crash of all time. Bon matin and bon appétit!
DOMINIQUE ANSEL BAKERY
189 Spring St.
New York, NY 10012
MAP
The line this morning at 7AM
After two hours, worth the wait
Close-up
In its full Cronut-glory
The last cronuts of the day
Where the magic happens
