I think we can agree we like to eat. Yes. We love foo in new york city, the biggest craze, the cronut. Nothing better than fried dough. It's exhibit a, from the bakery in new york, fried dough,... See More
I think we can agree we like to eat. Yes. We love foo in new york city, the biggest craze, the cronut. Nothing better than fried dough. It's exhibit a, from the bakery in new york, fried dough, infuses the croissant with the donut. Good explanation. Thank you, appreciate that. Been working on it. They make 250 a day. Nick watt found a long line and resorted to extreme measures. Take a look at this. Reporter: I'm not a professional pastry chef, donut, croissant. That's good. I didn't have to stand in the line either. How much do I love nick watt? Gucci bags and others, it's spawning knockoffs. Two in chicago have created their versions, which commerce love, they are selling a crognet. Of course they pronounce it that way. An employee was saying they are selling out daily. Another is offering the cronuts with a gh. They say it's about to change to gur nuts. There's a battle? Maybe a lawsuit. A lawsuit. Also it's going hollywood with a west coast version making a debut. The sunny sweet baky rhode island in downtown los angeles selling it. They have put a twist on the original, it doesn't include cream. Also, they're baked, not fried, because this is l.A. And I'm waiting for a cronut that that's gluten free. That's market. I've never tried one. 5 bucks. 5, it's a croissant and it's deep-fried. It's going to drip on your suit. Really good. The sugar and cream filling. Can we we show everyone what these look like on the inside? Hold on a second. All right. Be right back, we're going to eat some more. Okay. I want to try the crognet.
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