It is ridiculously good. Disney needs to make this a permanent item at the refreshment port. You peel back layer upon layer of warm, buttery croissant on the inside while the outer layer is crispy with cinnamon and sugar. Get it!
It is ridiculously good. Disney needs to make this a permanent item at the refreshment port. You peel back layer upon layer of warm, buttery croissant on the inside while the outer layer is crispy with cinnamon and sugar. Get it!
It is permanentIt is ridiculously good. Disney needs to make this a permanent item at the refreshment port. You peel back layer upon layer of warm, buttery croissant on the inside while the outer layer is crispy with cinnamon and sugar. Get it!
Pictures please!
But the description sounds very good, maybe they'll be there in 9 1/2 months!
This sounds like a french crueller similar to the one dunkin donuts use to make....
9 1/2 months is the approximate amount of time you will spend in line waiting for the original cronut here in NYC.Pictures please!
But the description sounds very good, maybe they'll be there in 9 1/2 months!
9 1/2 months is the approximate amount of time you will spend in line waiting for the original cronut here in NYC.
I tried it. It was good but nothing I would run back for. I also was not a fan of schoolbread either.
I just read about that bakery. What is the name? I live inNYC.9 1/2 months is the approximate amount of time you will spend in line waiting for the original cronut here in NYC.
I believe it's time for a quick trip to NYC!9 1/2 months is the approximate amount of time you will spend in line waiting for the original cronut here in NYC.
It's the Dominique Ansel Bakery. A web search will provide their site address and an article in the LA Times about how the lunatics in this city are lining up at 6:30 in the morning even in these frostbite subzero temperatures.I just read about that bakery. What is the name? I live inNYC.
I had never heard of a cronut until about a month ago and now it seems it's mentioned everywhere I look.It's the Dominique Ansel Bakery. A web search will provide their site address and an article in the LA Times about how the lunatics in this city are lining up at 6:30 in the morning even in these frostbite subzero temperatures.
I couldn't agree more and I'm not standing in any line for a pastry, even if it is served to me in a solid gold box with a hundred dollar bill tied on as a bow. But people in NY will line up for ANYTHING. Shake Shack, Magnolia Bakery, etc. I've never understood it. I wonder if there will be long lines for it at WDW.I had never heard of a cronut until about a month ago and now it seems it's mentioned everywhere I look.
They don't really look THAT good.
I'll go when it's warmer lol ThanksIt's the Dominique Ansel Bakery. A web search will provide their site address and an article in the LA Times about how the lunatics in this city are lining up at 6:30 in the morning even in these frostbite subzero temperatures.
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