Croissant-doughnut hybrid is the snack "du jour" in Manhattan.
In business it would be deemed a successful merger.
For those in the culinary world, though, it may seem like an unholy union.
We're talking about the "cronut!"
Whatever you may think about this hot new pastry, people in New York are lining up for hours to get their hands on one,
This is the tale of where the donut married the croissant and created the cronut.
"That's quite good."
A fried pastry filled with cream.
That's literally selling like hot cakes. Cronuts are not for the fainthearted. Only the truly dedicated who are prepared to stand outside and wait quite a long time.
"How long have you been here?"
"An hour and a half."
"An hour and a half, you are barking mad."
"The line goes back further and further. Do you have any idea how long you have to wait?"
"No, not at all. But we've come from Melbourne for these, so we hoping to get one."
"Why are you prepared to wait so long?"
"Because these things sound awesome."
Dominique Ansel is the pastry chef who created this confection. He wasn't out to start a trend; he just wanted to bake something new.
"It just went viral right away."
"Because it's new, because it's fun, because its unusual. Because, it's good."
Besides being tasty the cronut is an example of pure economics.
Only about 300 are made each day. And because customers are limited and can buy just two, demand overwhelms supply. So, a five dollar cronut sells for 40 dollars or more on the cronut black market.
When you have a coveted cronut of your own, one feels compelled to share.
"I am not ashamed to take half a cronut."
Painful as it was, I shared my cronut too.
"I can have it? Yeah?"
Cronuts have gone, so has the queue. You can call this a New York fashion and fad or a trend. What you can't do is argue with success.