Restaurant Menu Watch: Despite similarities, chains’ pastries skirt ‘Cronut’ name

Restaurant Menu Watch: Despite similarities, chains’ pastries skirt ‘Cronut’ name

NRN senior food editor Bret Thorn breaks down what you should be watching in the industry this week. Connect with him on the latest marketing trends and news at [email protected] and @foodwriterdiary. RELATED: • Bret Thorn, Nancy Kruse discuss the Cronut craze • Video: Donut? Croissant? The Hot pastry is the Cronut • More food and beverage news

A year and a half ago, New York-based pastry chef Dominique Ansel unleashed the Cronut on the world. The croissant-doughnut hybrid — flaky, fried and filled with pastry cream — has been copied by supermarkets, bakeries and restaurants across the world, but the original still has customers lining up at Ansel’s SoHo bakery, buying them for $5 apiece.

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