On what date was the Cronut introduced at Dominique Ansel Bakery?

The Cronut was introduced at Dominique Ansel Bakery on May 10, 2013.

French pastry chef Dominique Ansel created the Cronut in New York’s SoHo neighborhood. The pastry combines croissant-style laminated dough with the shape and frying method associated with a doughnut, then fills it with flavored cream and finishes it with a glaze or topping.

Ansel reportedly spent about two months refining the recipe before releasing it. The bakery’s original launch quickly attracted long lines, and the pastry became a major international food trend in 2013. Its name is a portmanteau of “croissant” and “doughnut.”

The Cronut is not simply a croissant dipped in oil: its layered dough is carefully proofed, fried in grapeseed oil, filled, and decorated. Ansel trademarked the name, so imitations are often sold under different descriptions. The launch date is sometimes confused with later media coverage, which began appearing widely in May and June 2013.