In what U.S. city was the Cronut developed in 2013?

In what U.S. city was the Cronut developed in 2013? New York.

The Cronut was developed in New York in 2013 by French pastry chef Dominique Ansel. He introduced it at Dominique Ansel Bakery in the SoHo neighborhood of Manhattan on May 10, 2013. The pastry combines croissant-like laminated dough with the shape and frying method associated with a doughnut, then receives a flavored cream filling and topping.

Ansel spent about two months perfecting the recipe. The pastry quickly became a sensation after a Grub Street report drew attention to it. Within three days, more than 100 people were reportedly lining up outside the bakery. The name “Cronut” is a portmanteau of “croissant” and “doughnut.”

The name is not merely a generic description: Ansel trademarked “Cronut” shortly after its launch. As a result, similar pastries made elsewhere have often used alternative names, including cronut-style hybrids and other local inventions. The pastry is therefore linked specifically to Ansel’s New York bakery, even though imitations soon appeared around the world.