First of all, this is hilarious:
But also, true. See below.
1. The cronut at Dolce Latte bakery in the Philippines
2. The “Donut Croissant” at Dunkin’ Donuts in the Philippines
6. Crodo at Da Paolo Gastronomia in Singapore
7. New York Pie Donuts at a Dunkin’ Donuts in South Korea
8. The cronuts at Swissbeck bakery in Hong Kong
9. The cronuts at Café Mozu at Lebua, a hotel in Bangkok
10. Cronuts from a Bali catering company
12. Zonuts at Adriano Zumbo Patissier in Sydney, Australia
13. Cronuts at Jenny’s Bakery in Adelaide, Australia
15. Cronuts at The Cake Shop in Woodbridge, England
33. Cronuts at Pastisseria Lleonart in Sant Celoni, Spain
35. Doughsants at The Sweetest Things, Mount Adams, Cincinnati.
37. The Sconut at The Cheese Emporium & Cafe by Bruce & Son in Greenport, New York
38. Doissants at Swiss Pastry Shop in Fort Worth, Texas
40. Kronut Krullers at Red the Steakhouse, Boca Raton and Miami Beach, Fla.
42. Croissant Donuts at Gregory’s Coffee in New York City
46. Dossants at Chicago Pastry in Bloomingdale, Ill.
47. Dossants at Pena’s Donut Heaven & Grill in Pearland, Texas
50. Dough’Ssants at Dessert Club, ChikaLicious in NYC
51. One Of Those at Lulu’s Bread & Breakfast, Las Vegas, Nevada
54. “You Know What These Are” at Uptown Market in Jacksonville, Fla.
59. New Yorkers at Sugar Twist in Bakersfield, CA
Meanwhile, two months ago:
According to the bakery’s Facebook page:
“Dominique Ansel Bakery (as a business) trademarked the term Cronut™ in May of this year as a protective measure against the type of bullying that is taking place now. It is important to note that Chef Dominique Ansel himself does not actively manage the protection of this trademark, and spends the majority of his time in the kitchen or personally serving guests. On top of that, Chef has never claimed he invented all fried-laminated dough recipes nor stated he was the first to ever fry laminated dough.
The term Cronut™ is a name associated with a specific product offered at the bakery and undeniably linked to the Chef’s reputation as well as the bakery’s name. Our desire to protect the name is not an attempt to claim or take credit for all cooking methods associated with the recipe or all croissant and doughnut products in general. Instead, it offers the bakery and Chef protection against un-granted affiliations with the bakery or confusion from customers.”
Some of the bakeries using the name “cronut” and “croughnut” have received cease and desist letters from the bakery’s lawyers.
BTW: I know it my heart of hearts that there are more than 100 cronut imposters out there and it was my hope to find them all because I am obsessed with them, but I have to go make other posts now, so please share a link if you know of any. — Emily
CORRECTION: Kouign amann is a Breton cake dating back to the 1800s. An earlier version of this item listed Kouign amann as a cronut imposter even though the author Emily Fleischaker should have known that it wasn’t but unfortunately she is an idiot sometimes. (3/6/13)
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