I would be remiss if I didn’t mention the cronut on my blog. The cronut is a new pastry creation by Dominique Ansel. It’s a hybrid of a doughnut and croissant. The trademarked cronut is selling out like crazy. I’ve heard that they sell out within 45 minutes. Dominique Ansel says he has a small kitchen and can’t produce more and also prefers quality over quantity. Long lines have formed outside the bakery on Spring Street, and I know I will be on that line soon.
- A grocery store where everything is made of felt? huntingfortheverybest.wordpress.com/2017/06/23/8-t… https://t.co/x8mhiDb6jv 1 day ago
- The New Italy in New York: Sorbillo Neapolitan-style Pizza huntingfortheverybest.wordpress.com/2017/06/22/the… 2 days ago
The New Italy in New… on Sorbillo, Pizza in Napoli huntfortheverybest on The New Italy in New York: Pis… Mad Hatters NYC on The New Italy in New York: Pis… Hrona on St. Anthony Bread for the… Andy Gibbs on Strega, the Italian Liqueur Na…