Cronut at Dominique Ansel Bakery, NYC, New York

The cronut. It's taken New Yorkers by storm and swept across the world via a tornado of inspired bakers. In Sydney, Adriano Zumbo is selling the zonut. In Melbourne it's the doissant by MoVida. And who created all this fuss? It's the brain child of Dominique Ansel, a French baker who worked as an Executive Pastry Chef for Daniel Boulud for six years. Although we were in New York earlier this