Dominique Ansel Bakery named its croissant-doughnut hybrid introduced in 2013 the Cronut.
Pastry chef Dominique Ansel launched the pastry at his New York City bakery in May 2013. It combines laminated croissant dough with the shape and frying method associated with a doughnut, then receives flavored filling, icing, and toppings. The name blends “croissant” and “doughnut.”
The Cronut quickly attracted long queues and extensive media coverage. Its popularity also led to imitations, but “Cronut” is a trademarked name associated with Ansel’s original creation. The pastry is not simply a doughnut with croissant flavor: its layered dough and preparation are central to the concept.
Ansel later introduced the Cronut in other locations, including London and Tokyo, while changing the monthly flavor. That rotating flavor system helped distinguish official Cronuts from generic croissant-doughnut pastries sold elsewhere.