This morning, Eater National posted a pretty insane picture of people standing in line for hours to buy the trademarked
cronuts from Dominique Ansel bakery in New York City. The croissant-doughnut hybrids
have been selling like, well, cronuts (who orders hotcakes anymore?), and the bakery
now suggests lining up two hours prior to its 8 AM opening for a chance at the pastries.
(Note: There’s a two-per-person limit.)
To the
poll!
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
