The Cronut Craze Might Be Over

Two visits and three sad pastries later, I'm leaving NYC craving a good Cronut but hopeful that my next trip is sweet. The Cronut's success has kept Dominique extremely busy conducting interviews, traveling for events, and promoting his new book. Maybe, on some level, the chef is hoping the pressure and demand to create hybrid pastries will die down and the bakery can resume baking Dominique's classic standbys, like the canelé and kouign-amann, which always satisfy.