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The Line Inside

When it's 8 a.m. on the dot, Dominique Ansel will open the doors. At this point in time, customers literally jump up and down, unable to contain their excitement. If you're in the first wave, a media outlet with a camera may stop you and ask you the typical questions. "How long have you been waiting? Why would you wait two hours for a pastry?" Psh. Obviously, they don't get it.

Read More DessertFood NewsFood CultureDominique AnselCronuts
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