The cronut is taking New York by storm.
Early each morning, eager New Yorkers have been lining up outside Dominique Ansel Bakery in downtown Manhattan to buy the popular pastry made of layers of deep-fried, vanilla-filled croissant dough.
The pastry sells for $5 each, but can go for as much as $40 on the black market.
Not surprisingly, such success is inspiring many copycats.
Bakeries all across the world are trying to recreate Ansel’s pastry on their own, and Pillsbury, one of the largest baked goods companies in the world, has introduced its own D-I-Y version of the doughnut-croissant hybrid.
Pastry chef Dominique Ansel, the creator of the cronut, said he didn’t expect his pastry to become so popular.
“We are trying to add production so more and more people get it every day,” he told “Good Morning America.”
Because the pastry is in such great demand, when the doors open at Ansel’s bakery at 8 a.m., each customer is limited to only two cronuts.