Breakfast food mashups can't be stopped.
"Dausage" means donut-sausage, like a cronut, only it's a sausage full of raspberry jam.
Edible Manhattan writer Jessica Chou stops by at 4:30 a.m. to see what Cronut creator Dominique Ansel's mornings are like.
Cronut creator Dominique Ansel is debuting a miraculous milk-and-cookie situation at SXSW this weekend.
A massive winter storm is no match for these brave, possibly insane people who lined up outside in sub-zero temperatures for Cronuts in New York City this morning.
Including smoked everything, Prosecco on tap and so much chicken.
It's not that we disapprove. We're just slightly baffled.
Meet some of the people waiting in the insanely massive line for Shake Shack's Cronut Hole Concrete.
This is the mystery of Emma Roberts: cronut line cutter?
In New York City, the cronut craze is out of control. What exactly is in these things?
Waiting in line is for suckers. It's time to make cronuts at home.
Jog on, cronuts. (Via Kotaku)
This is the beginning of the end, folks.
Cronuts shmonuts. Don't want to wake up at 5 AM or don't have $40 to pay someone on craigslist? Look at all this other stuff you can do with croissants.
Dominique Ansel has blessed us with the Cronut, a croissant-doughnut crossbreed. If such a wonderful thing exists, what other hybrid pastry possibilities are there?
Dominique Ansel has blessed the world with the mystical Cronut, a croissant-doughnut hybrid. It is glorious.